Peppered Beef Tenderloin With Mustard Horseradish Sauce
"This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire!"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
-
Sauce
- 1 cup sour cream
- 2 teaspoons prepared horseradish (more if you like it spicy!)
- 3 tablespoons Dijon mustard
-
Beef
- 6 teaspoons peppercorns (black, white and green)
- 2 teaspoons coarse salt
- 3 tablespoons Dijon mustard
- 5⁄8 cup room temperature butter
- 1 cup loosely packed fresh parsley, chopped
- 1 (2 lb) beef tenderloin, trimmed
directions
- Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
-
Beef:
- Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
- Whisk butter, parsley and mustard together and spread over tenderloin.
- Roll in pepper mixture and cover completely with pepper.
- Heat oven to 450.
- Place tenderloin on rack in shallow baking pan.
- Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
- Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.
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RECIPE SUBMITTED BY
I am married and have a daughter who was born in May. My husband and I love to eat well-- we enjoy eating out, particularly finding a yummy local restaurant or trying new ethnic foods. We try to eat healthy most of the time but also enjoy comfort foods! We also enjoy being outdoors, camping, music and sports.
