Peppered Beef Tenderloin Recipe

Name: Peppered Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 for 50 minutes or until meat thermometer inserted in thickest portion of beef registers 145u00b0 (medium-rare) to 160u00b0 (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.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8-ounce) carton sour cream, 3 tablespoons Dijon mustard, 2 tablespoons prepared horseradish, 2 tablespoons whole green peppercorns, and more.

Yes, Peppered Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Beef Tenderloin

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