PEPPERED BEEF TENDERLOIN WITH MUSTARD & HORSERADISH SAUCE

Peppered Beef Tenderloin with Mustard & Horseradish Sauce image

Provided by @MakeItYours

Categories Beef

Number Of Ingredients 13

2 teaspoon(s) peppercorns, whole black
3 tablespoon(s) dijon mustard
1 cup(s) sour cream
- SAUCE INGREDIENTS
- fresh parsley
2 pound(s) beef tenderloin
1 cup(s) fresh parsley, chopped
2 tablespoon(s) butter, room temperature
3 tablespoon(s) dijon mustard
2 teaspoon(s) coarse salt
2 teaspoon(s) peppercorns, whole green
2 teaspoon(s) peppercorns, whole white
2 tablespoon(s) horseradish

Steps:

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 and 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 if covered and refrigerated).
Preheat oven to 450.
Place tenderloin on rack set in shallow baking pan.
Roast until meat thermometer inserted into center register 130 for rare, about 35 minutes.
Transfer roast to platter and let stand 10 minutes.
Cut roast into slices and arrange on platter.
Garnish with parsley and serve with sauce.