This has been on the menu at McGuire family Christmas Eve ever since I was at the kids table.
Peppered
Beef Tenderloin with Mustard and Horseradish Sauce
Sauce:
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
BEEF:
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
2 teaspoons whole green peppercorns
2 teaspoons coarse salt
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) butter, room temperature
1 cup loosely packed fresh Italian parsley, chopped
1 2-pound beef tenderloin, trimmed
Additional fresh parsley
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
BEEF:
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
2 teaspoons whole green peppercorns
2 teaspoons coarse salt
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) butter, room temperature
1 cup loosely packed fresh Italian parsley, chopped
1 2-pound beef tenderloin, trimmed
Additional fresh parsley
Preparation
For Sauce: Whisk all
ingredients in small bowl. Cover and refrigerate sauce until ready to serve.
(Sauce can be prepared 2 days ahead.)
For Beef: Coarsely grind all peppercorns in spice grinder or blender. Transfer
peppercorns to bowl. Mix in salt. Whisk mustard, butter and 1 cup chopped
parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in
peppercorn mixture, coating completely (can be prepared 1 day ahead. Cover and
refrigerate.)
Preheat oven to 450 degrees F. Place tenderloin on rack set in shallow baking
pan. Roast until meat thermometer inserted into center registers 130F for rare,
about 20-25 minutes. Transfer roast to platter. Let stand for 10 minutes. Cut
roast into slices. Arrange on platter. Surround with parsley. Serve with sauce.
1 comment:
Well if you want some homemade horseradish, I'll add you to the distribution list come fall. OR some roots to make your own?
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