Peppered Beef Tenderloin With Mustard and Horseradish Sauce Recipe - Cooking Index
Sauce | ||
1 cup | 237ml | Sour cream |
3 tablespoons | 45ml | Dijon mustard |
2 tablespoons | 30ml | Horseradish - prepared |
Beef | ||
2 teaspoons | 10ml | Peppercorns, whole black |
2 teaspoons | 10ml | Peppercorns, whole white |
2 teaspoons | 10ml | Peppercorns, whole green |
2 teaspoons | 10ml | Coarse salt |
3 tablespoons | 45ml | Dijon mustard |
2 tablespoons | 30ml | Butter - room temp |
1 cup | 146g / 5.1oz | Italian Parsley, fresh - chopped |
2 lbs | 908g / 32oz | Beef tenderloin - trimmed |
Fresh parsley for garnish |
For Sauce: Whisk all ingredients in small bowl. Cover and refrigerate sauce until ready to serve. (Sauce can be prepared 2 days ahead).
For Beef: Coarsely grind all peppercorns in spice grinder or blender. Transfer peppercorns to bowl. Mix in salt. whisk mustard, butter and 1 cup chopped parsley in medium bowl to blend. Rub all over tenderloin . Roll tenderloin in peppercorn mixture, coating completely. (Can be prepared 1 day ahead. Cover and refrigerate)
Preheat oven to 450F.
Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted into center register 130F for rare , about 35 minutes.
Transfer roast to platter. Let stand 10 minutes. Cut roast into slices. Arrange on platter. Surround with parsley. Serve with sauce.
Source:
Old Bay Seasoning
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