- 4
- 30 mins
- 75 mins
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
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.