Thursday, January 1, 2009

Peppered Beef Tenderloin


Peppered Beef Tenderloin
(from Gooseberry Patch Christmas Cookbook)
8oz. container sour cream
3 T. Dijon mustard
2 T. prepared horseradish
2 T. whole green peppercorns
2 T. coarse salt
3 1/2-4 lb. beef tenderloin, trimmed
1 cup chopped flat leaf parsley
1/4 cup butter, softened
Garnish: roasted garlic, fresh rosemary

Combine first 3 ingredients, cover and chill.

Place peppercorns in a  blender, cover and process until chopped. Transfer to a bowl and stir in salt.

Place beef on a slightly greased rack in a shallow roasting pan. Combine parsley, butter and 3 T. mustard; rub mixture evenly over beef. Pat peppercorn mixture evenly over beef. Cover and chill up to 24 hours.

Bake at 350 degrees for 50 minutes or until a meat thermometer inserted into thickest portion of beef registers 145 degrees (medium-rare) to 160 degrees (medium). Transfer beef to a platter, loosely cover with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream mixture. Garnish if desired. Makes 8 servings.


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