Place the pepper in a small sauté pan and dry-roast for about 30 seconds. Add maple syrup and bring to a simmer for 3-4 minutes. Remove from heat and set aside for 20 minutes to allow the flavours to meld. Optional: to create a smoother texture, pass the glaze through a mesh strainer, removing the pepper.

Place parchment paper in a 9x13-inch (23x33-cm) roasting pan. Massage mustard on the tenderloin; place the meat in the pan and sprinkle with steak spice.

Cook at 400°F (205°C) for 5 minutes, then reduce heat to 300°F (140°C) and roast for 20-25 minutes (this will yield a roast that is rare or medium rare). When beef is cooked to your taste, remove from oven and allow to rest, uncovered, for 10-12 minutes.

Slice thinly and place in a Chinese spoon; drizzle with glaze.