PEPPERED BEEF TENDERLOIN WITH MUSTARD AND HORSERADISH SAUCE

PEPPERED BEEF TENDERLOIN WITH MUSTARD AND HORSERADISH SAUCE image

Categories Beef

Yield 8 Servings

Number Of Ingredients 11

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Sauce:
1 cup sour cream
3 T Dijon mustard
2 T prepared horseradish
Beef:
1 2-lb beef tenderloin, trimmed
6 tsp black, pink, and green peppercorns, coarsely ground (or Montreal steak seasoning)
2 tsp kosher salt (omit it using steak seasoning)
3 T Dijon mustard
2 T butter, room temp
1 cup fresh parsley, loosely packed

Steps:

Sauce: Whisk all ingredients together in small bowl; cover & refrigerate. Sauce can be prepared 2 days ahead. Beef: Whisk mustard, butter, & parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in pepper mixture, coating completely. Can be prepared one day ahead. Cover & refrigerate. Preheat oven to 450 degrees. Place tenderloin on rack in shallow baking pan. Roast until meat thermometer registers 130 degrees for rare (or according to preference). Transfer roast to platter and let stand 10 minutes.