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"Those who forget the pasta are condemned to reheat it."--Unknown

Peppered Beef Tenderloin (Roast Beast) Recipe

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This recipe for Peppered Beef Tenderloin (Roast Beast) is from Nana & Pop's Favorite Recipes, 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:
8 oz Sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
BEEF:
1 cup flat-leaf parsley
1/4 cup butter softened
3 tablespoons Dijon mustard
2 tablespoons whole green peppercorns
2 tablespoons whole red peppercorns
2 teaspoons coarse salt
2 pounds beef tenderloin, trimmed
Directions:
Directions:
Combine the first 3 ingredients. Cover and chill

Place peppercorns in a blender; process until chopped. Transfer to a bowl and stir in salt.

Transfer peppercorns to bowl. Mix in salt. Whisk mustard, butter, and 1 cup chopped parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in peppercorn mixture, coating completely (can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 450 degrees F. Place tenderloin on a rack set in shallow baking pan. Roast until a meat thermometer inserted into center registers 130F for rare, about 35 minutes. Transfer roast to a platter. Let stand for 10 minutes. Cut roast into slices. Arrange on a platter. Surround with parsley. Serve with sauce.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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