Peppered Beef Tenderloin with Mustard& Horseradish Sauce

* Exported from MasterCook II *

Peppered Beef Tenderloin with Mustard & Horseradish Sauce

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***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 mnustard, 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=
=2E =

Roast until meat thermometer inserted into center register 130*F for rar=
e =

, about 35 minutes. Transfer roast to platter. Let stand 10 minutes. =

Cut roast into slices. Arrange on platter. Surround with parsley. Serv=
e =

with sauce.

Beef was excellant!
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NOTES : This was a tender and tasty treat!