posted by scooby 09-06-100 8:08 AM
Peppered Beef Tenderloin with Mustard and Horseradish Sauce
6 servings :
Sauce:
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons Horseradish prepared
Beef:
2 teaspoons peppercorns, whole black
2 teaspoons peppercorns, whole white
2 teaspoons peppercorns, whole green
2 teaspoons coarse salt
3 tablespoons Dijon mustard
2 tablespoons butter room temp.
1 cup Italian Parsley, fresh chopped
2 pounds beef tenderloin trimmed
Fresh parsley for garnish
For Sauce: Whisk all ingredients in small bowl. Cover and refrigerate sauce until ready to serve. (Sauce can be prepared 2 days ahead).
For Beef: Coarsely grind all peppercorns in spice grinder or blender. 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*F. Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted into center register 130*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.