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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 Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Bomar
Added: Friday, November 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 cup sour cream
3 tablespoons dijon mustard
2 tablespoons prepared horseradish

Beef:
2 teaspoons each of black, white and green peppercorns
2 teaspoons course salt
3 tablespoons dijon mustard
2 tablespoons butter, softened
1 cup loosley packed fresh parsley
2-pound beef tenderloin, trimmed

Directions:
Directions:
For sauce: whisk all ingredients in a small bowl; cover and refrigerate.

Oven to 450
For beef: Grind all peppercorns in blender. Transer to bowl, mix in salt. Mix mustard, butter and chopped parsley to blend. Rub mustard mixture all over tenderloin. Roll tenderloin in peppercorn mixture.

Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted into center registers 130 for rare (about 35 minutes). Transfer to platter, let stand 10 minutes. Cut roast into slices; arrange on platter. Serve with sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Hard to beat beef tenderloin!

 

 

 

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