BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

Beef Tenderloin with Sour Cream-Horseradish Sauce image

This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!

Provided by Shelly

Time 4h35m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup chopped fresh flat-leaf parsley
½ cup butter, softened
6 tablespoons Dijon mustard, divided
2 tablespoons whole green peppercorns, coarsely ground
2 tablespoons whole pink peppercorns, coarsely ground
2 teaspoons coarse kosher salt, or to taste
1 (3 pound) beef tenderloin, trimmed
1 (8 ounce) container sour cream
2 tablespoons prepared horseradish

Steps:

Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
Serve with the sour cream-horseradish sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g