BEEF TENDERLOIN --SEAN'S PEPPERED VERSION Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3½ - 4 lbs. beef tenderloin, trimmed
Rub:
2 Tb. whole green peppercorns
2 Tb. whole red peppercorns
2 tsp. coarse salt
Seasoned Coating:
1 c. chopped fresh flat-leaf parsley
¼ c. butter, softened
3 Tb. Dijon mustard
Sour Cream Sauce Mixture:
8 oz. container sour cream
3 Tb. Dijon mustard
2 Tb. prepared horseradish
Garnishes:
baby artichokes
fresh rosemary
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Directions: |
Directions:Combine ingredients for sour cream sauce mixture. Cover and chill.
Process peppercorns in a blender until finely chopped. Transfer to a bowl, and stir in salt.
Place tenderloin on a lightly greased rack in a shallow roasting pan. Combine parsley, butter, and 3 Tb. mustard; rub seasoned coating mixture evenly over tenderloin. Pat peppercorn mixture evenly over tenderloin. Cover and chill up to 24 hours.
Bake at 350 degrees for 50 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees (med. rare) to 160 degrees (medium). Transfer tenderloin to a platter and cover loosely with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream sauce.
Serve with sour cream mixture. Garnish if desired.
Sean usually smokes this over indirect heat until temperature reaches desired doneness.(And usually serves with Dawn's fresh horseradish sauce) |
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Number Of
Servings: |
Number Of
Servings:Serves 8 |
Personal
Notes: |
Personal
Notes: I love it that all the men in our family cook! And they are very good cooks, I might add.
They love to use the grill, and that is fine with me, too!!
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