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Peppered Beef Tenderloin with Mustard Horseradish Sauce

 

40

Yield

6

servings

Prep

30

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

Sauce
1 cup sour cream
3 tablespoons dijon mustard
2 tablespoons horseradish
Beef
2 teaspoons peppercorns
2 teaspoons kosher salt
3 tablespoons dijon mustard
2 tablespoons butter
1 cup italian parsley
chopped
2 pounds beef, tenderloin
trimmed
*

Directions

Whisk all sauce ingredients in small bowl.

Cover and refrigerate sauce until ready to serve.

Coarsely grind all peppercorns in spice grinder or blender.

Transfer peppercorns to bowl.

Mix in salt. whisk mnustard, butter and 1 cup chopped parsley in medium bowl to blend.

Rub all over tenderloin .

Roll tenderloin in peppercorn mixture, coating completely.

Place tenderloin on rack set in shallow baking pan. Roast for 40 minutes.

Transfer roast to platter. Let stand 10 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 13385% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 1031mg 43%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 24% Vitamin C 25%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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