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Peppered Beef Tenderloin with Mustard & Horseradish Sauce

Peppered Beef Tenderloin with Mustard & Horseradish Sauce is built on Sour Cream, Peppercorns Whole Black, Peppercorns Whole White, Peppercorns Whole Green, and Coarse Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 2 tsp
• 2 tsp
• 2 tsp
• 2 tsp
• 2 tbsp
• 2 lb

Method (preview)

1. 1

   For Sauce: Whisk all ingredients in small bowl. Cover and refrigerate = sauce until ready to serve. (Sauce can be prepared 2 days ahead).

2. 2

   Transfer peppercorns to bowl.

3. 3

   Mix in salt. whisk mnustard, butter and 1 = cup chopped parsley in medium bowl to blend.

4. 4

   Preheat oven to 450*F. Place tenderloin on rack set in shallow baking pan=

5. 5

   =2E =

6. 6

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

7. 7

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

8. 8

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