Peppered Beef Tenderloin With Mustard and Horseradish Sauce

Recipe Ingredients

		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

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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