Beef Tenderloin with Sour Cream-Horseradish Sauce
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Ingredients for - Beef Tenderloin with Sour Cream-Horseradish Sauce

1. Chopped fresh flat-leaf parsley - 1 cup
2. Butter, softened - ½ cup
3. Dijon mustard, divided - 6 tablespoons
4. Whole green peppercorns, coarsely ground - 2 tablespoons
5. Whole pink peppercorns, coarsely ground - 2 tablespoons
6. Coarse kosher salt, or to taste - 2 teaspoons
7. Beef tenderloin, trimmed - 1 (3 pound)
8. Sour cream - 1 (8 ounce) container
9. Prepared horseradish - 2 tablespoons

How to cook deliciously - Beef Tenderloin with Sour Cream-Horseradish Sauce

1. Stage

Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.

2. Stage

Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.

3. Stage

Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.

4. Stage

When ready to cook, preheat the oven to 350 degrees F (175 degrees C).

5. Stage

Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.

6. Stage

Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.

7. Stage

Serve with the sour cream-horseradish sauce.