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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For hotter flavor, substitute the more common black peppercorns for the less pungent green and red peppercorns. Ingredients:
1 (8-ounce) carton sour cream |
3 tablespoons dijon mustard |
2 tablespoons prepared horseradish |
2 tablespoons whole green peppercorns |
2 tablespoons whole red peppercorns |
2 teaspoons coarse salt |
1 (3 1/2- to 4-pound) beef tenderloin, trimmed |
1 cup chopped fresh flat-leaf parsley |
1/4 cup butter, softened |
3 tablespoons dijon mustard |
garnishes: baby artichokes, fresh rosemary sprigs |
Directions:
1. Make-Ahead: Combine first 3 ingredients. Cover; chill.
2. Place peppercorns in container of an electric blender; cover and pulse until chopped. Transfer to a bowl, and stir in salt.
3. Place beef on a lightly greased rack in a shallow roasting pan. Combine parsley, butter, and 3 tablespoons mustard; rub mixture evenly over tenderloin. Pat peppercorn mixture evenly over beef. Cover; chill up to 24 hours.
4. When Ready to Serve: Bake at 350° for 50 minutes or until meat thermometer inserted in thickest portion of beef registers 145° (medium-rare) to 160° (medium). Transfer beef to a platter; cover loosely with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream mixture. Garnish, if desired.
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