Cooking Index - Cooking Recipes & IdeasPeppered Beef Tenderloin With Mustard and Horseradish Sauce Recipe - Cooking Index

Peppered Beef Tenderloin With Mustard and Horseradish Sauce

Type: Meat
Serves: 6 people

Recipe Ingredients

  Sauce
1 cup 237mlSour cream
3 tablespoons 45mlDijon mustard
2 tablespoons 30mlHorseradish - prepared
  Beef
2 teaspoons 10mlPeppercorns, whole black
2 teaspoons 10mlPeppercorns, whole white
2 teaspoons 10mlPeppercorns, whole green
2 teaspoons 10mlCoarse salt
3 tablespoons 45mlDijon mustard
2 tablespoons 30mlButter - room temp
1 cup 146g / 5.1ozItalian Parsley, fresh - chopped
2 lbs 908g / 32ozBeef tenderloin - trimmed
  Fresh parsley for garnish

Recipe Instructions

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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