Ingredients
- Colorful peppercorns encrust this beef tenderloin with spicy crunch.
- 1 (8 oz.) container sour cream
- 2 Tb. prepared horseradish
- 3 Tb. Dijon-style mustard
- 1 Tb. red peppercorns
- 1 Tb. green peppercorns
- 2 tsp. coarse salt
- 1 c. chopped fresh parsley
- 1/4 c. butter, softened
- 3 Tb. Dijon-style mustard
- 1 beef tenderloin, (3 lbs.), trimmed
- fresh rosemary sprigs to garnish
Preparation
Step 1
In a small bowl, combine first 3 ingredients; cover and chill. Place peppercorns in blender; cover and pulse until coarsely chopped. Transfer to a bowl and stir in salt.
Combine parsley, butter, and three Tb. mustard; rub mixture evenly over tenderloin. Roll tenderloin in peppercorn mixture, coating thoroughly. Cover and chill up to 24 hours. Preheat oven to 450 degrees. Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 50 minutes or until meat thermometer inserted in thickest portion of tenderloin registers 145 degrees (medium rare) to 160 degrees (medium). Transfer tenderloin to a platter and cover loosely with aluminum foil. Let stand 10 minutes before slicing. Slice and serve with sour cream mixture. Garnish platter with fresh rosemary sprigs.