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Peppered Beef Tenderloin with Mustard & Horseradish Sauce

Peppered Beef Tenderloin with Mustard & Horseradish Sauce is built on Sauce, Sour Cream, Dijon Mustard, Horseradish, and Beef. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• Sauce
• 1 cup
• 3 tbsp
• 2 tbsp
• Beef
• 2 tsp
• 2 tsp
• 2 tsp
• 2 tsp
• 3 tbsp
• 2 tbsp
• 1 cup
• 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

   Roll tenderloin in peppercorn mixture, coating completely. (Can be = prepared 1 day ahead. Cover and refrigerate)

5. 5

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

6. 6

   =2E =

7. 7

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

8. 8

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

9. 9

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

10. 10

    Beef was excellant!

11. 11

    NOTES: This was a tender and tasty treat!