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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 is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 450º. Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted into center registers 130º 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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