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Tenderloin with Pepper and Mustard Sauce Recipe

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This recipe for Tenderloin with Pepper and Mustard Sauce is from A Special "Brand" of Cooking, 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:  
1 (8 oz.) carton sour cream
2 T. prepared horseradish
3 T. Dijon mustard
2 tsp. whole white peppercorns
2 tsp. whole green peppercorns
2 tsp. whole black peppercorns
2 tsp. coarse salt
1 c. chopped flat-leaf parsley
1/4 c. butter, softened
3 T. Dijon mustard
1 (2 lb.) beef tenderloin, trimmed, or size needed for number of guests
Directions:
Directions:
Oven: 450º ~ Yield: 6-8 servings
Combine first 3 ingredients; cover and chill. Place peppercorns in a blender; pulse until coarsely chopped. Transfer to shallow dish and stir in salt. Combine remaining ingredients and rub evenly over tenderloin. Roll meat in peppercorn mixture, coating thoroughly. Cover and chill (up to 24 hours). To bake, place tenderloin on a lightly greased rack in a shallow roasting pan for 50 minutes or until meat thermometer registers 145º. Transfer tenderloin to a platter and cover loosely with aluminum foil. Let stand 10 minutes before slicing. -a great company entrée!

 

 

 

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