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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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 Sneed 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 T. Dijon mustard
2 T. prepared horseradish

Beef:
2 tsp. whole black peppercorns
2 tsp. whole white peppercorns
2 tsp. whole green peppercorns
2 tsp. coarse salt
3 T. Dijon mustard
2 T. (1/4 stick) butter, room temperature
1 c. loosely packed fresh Italian 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. Rub 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 minutes. Transfer roast to platter. Let stand 10 minutes. Cut roast into slices. Arrange on platter. Surround with parsley.
Serve with sauce.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sauce can be prepared up to 2 days ahead.

Beef can be marinated 1 day ahead. Cover and refrigerate.

 

 

 

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