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    MAIN DISHES: 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.



 

 

 


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