Tenderloin with Creamy Garlic Sauce

By jetmech07

Ingredients

• 1 8 oz jar dijon mustard, divided
• 10 garlic gloves, peeled, divided
• 2 Tbls whole black peppercorns, coarsely crushed, divided
• 3 Tbls vegetable oil, divided
• 1 4-5 lb beef tenderloin
• 2 cups heavy whipping cream
• 8 oz sour cream

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

In a food processor, combine half of the mustard, 8 garlic cloves, and 1 Tbls peppercorns; cover and process for about 1 minute, scraping the sides occasionally. Add 1 Tbls oil; process until a paste forms. Spread over beef.

In a large skillet, heat the remaining oil over medum-high heat. Brown beef, on all sides. Place in a shallow roasting pan coated with pam.

Bake, uncovered, at 400 degrees for 25-45 minutes or until meat reaches desired doneness (for medium-rare 145; medium, 160; well done, 170). Remove to a warm serving platter. Let stand 10-15 minutes.

Meanwhile, mince remaining garlic. In a sauce pan, combine garlic, whipping cream, sour cream, remaining mustard, and peppercorns. Cook and stir over low heat until heated through. Slice beef; serve with sauce.