Peppered Beef Tenderloin With Mustard Horseradish S

Name: Peppered Beef Tenderloin With Mustard Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 cup sour cream; 2 teaspoons prepared horseradish (more if you like it spicy!); 3 tablespoons Dijon mustard; Beef; 6 teaspoons peppercorns (black, white and green); 2 teaspoons coarse salt; 3 tablespoons Dijon mustard; 5/8 cup room temperature butter; 1 cup loosely packed fresh parsley, chopped; 1 (2 lb) beef tenderloin, trimmed

Servings: persons

Sauce
1 cup sour cream
2 teaspoons prepared horseradish (more if you like it spicy!)
3 tablespoons Dijon mustard
Beef
6 teaspoons peppercorns (black, white and green)
2 teaspoons coarse salt
3 tablespoons Dijon mustard
5/8 cup room temperature butter
1 cup loosely packed fresh parsley, chopped
1 (2 lb) beef tenderloin, trimmed

1
Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
2
Beef:
3
Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
4
Whisk butter, parsley and mustard together and spread over tenderloin.
5
Roll in pepper mixture and cover completely with pepper.
6
Heat oven to 450.
7
Place tenderloin on rack in shallow baking pan.
8
Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
9
Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Sauce, 1 cup sour cream, 2 teaspoons prepared horseradish (more if you like it spicy!), 3 tablespoons Dijon mustard, and more.

Yes, Peppered Beef Tenderloin With Mustard Horseradish Sauce 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.

That's it — enjoy your meal!

Peppered Beef Tenderloin With Mustard Horseradish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions