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Peppered Beef Tenderloin




Source of Recipe


Gooseberry Patch






List of Ingredients



• 1 8 oz container sour cream
  
• 3 Tbls. dijon mustard
  
• 2 Tbls. prepared horseradish
  
• 2 Tbls. whole green peppercorns
  
• 2 Tbls. whole red peppercorns
  
• 2 Tbls. coarse salt
  
• 3 1/2 to 4 lb. beef tenderloin; trimmed
  
• 1 Cup chopped fresh flat leaf parsley
  
• 1/2 Cup butter or margarine
  
• 3 Tbls. dijon mustard
  
• Garnish:
  
• baby artichokes
  
• fresh rosemary sprigs
  






Instructions



1. Combine the first three ingredients. Cover and chill
   
2. Place peppercorns in a blender; cover and process until chopped.
   
3. Transfer to a bowl and stir in the salt.
   
4. Place beef on a lightly greased rack in a shallow baking pan.
   
5. Combine parsley, butter, and 3 Tbls. mustard.
   
6. Rub mixture over the beef. Cover and chill for up to 24 hours.
   
7. Make at 300 degrees for 50 minutes.
   
8. Transfer to a platter and cover loosely.
   
9. Let stand 10 minutes before slicing.
   
10. Serve with the sour cream mixture.
    
11. * 8 servings.