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Peppered Beef Tenderloin with Mustard Horseradish Sauce

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Submitted by laraesly

YIELD

6 servings

PREP

30 min

COOK

45 min

READY

1 hrs

Ingredients

Sauce
1 237
CUP ML SOUR CREAM
3 45
TABLESPOONS ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML HORSERADISH
Beef
2 1E+1
TEASPOONS ML PEPPERCORNS
2 1E+1
TEASPOONS ML KOSHER SALT
3 45
TABLESPOONS ML DIJON MUSTARD
2 3E+1
TABLESPOONS ML BUTTER
1 237
CUP ML ITALIAN PARSLEY
chopped
2 907.2
POUNDS G 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 Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 133 85% 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?
Trans-fat Free, Low Carb
 

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