"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peppered Beef Tenderloin with Mustard and Horseradish Sauce Recipe

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This recipe for Peppered Beef Tenderloin with Mustard and Horseradish Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 c. sour cream
3 tbsp. Dijon mustard
2 tbsp. prepared horseradish
Beef:
2 tsp. whole black peppercorns
2 tsp. whole white peppercorns
2 tsp. whole green peppercorns
2 tsp. coarse salt
3 tbsp. Dijon mustard
2 tbsp. butter, softened
1 c. loosely packed fresh parsley, chopped
1 (2 lb.) beef tenderloin, trimmed

Directions:
Directions:
For sauce: Whisk all ingredients in small bowl. Cover and refrigerate sauce until ready to serve.
For beef: Coarsely grind all peppercorns in spice grinder or blender. Transfer peppercorns to bowl. Mix in salt. Whisk mustard, butter and 1 c. chopped parsley in medium bowl to blend. Rob all over tenderloin. Roll tenderloin in peppercorn mixture, coating completely.
Preheat oven to 450. Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted into center registers 130 F for rare, about 35 min. Transfer roast to platter. Let stand 10 min. Cut roast into slices. Serve with sauce.

 

 

 

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