Peppered Beef Tenderloin with Mustard Horseradish Sauce
Yield
6 servingsPrep
30 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 237 | ml |
sour cream
|
|
| 45 | ml |
dijon mustard
|
|
| 3E+1 | ml |
horseradish
|
|
| Beef | |||
| 1E+1 | ml |
peppercorns
|
|
| 1E+1 | ml |
kosher salt
|
|
| 45 | ml |
dijon mustard
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
italian parsley
chopped |
|
| 907.2 | 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.
