Peppered Beef Tenderloin With Mustard & Horseradish Sauce Recipe

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Peppered Beef Tenderloin with Mustard & Horseradish Sauce

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2 tsp
peppercorns, whole black
2 tsp
peppercorns, whole white
2 tsp
peppercorns, whole green
2 tsp
coarse salt
3 Tbsp
dijon mustard
2 Tbsp
butter, room temperature
1 c
fresh parsley, chopped
2 lb
beef tenderloin
fresh parsley


1 c
sour cream
3 Tbsp
dijon mustard
2 Tbsp


1For Sauce: Whisk all ingredients in small bowl.
2Cover and refrigerate sauce until ready to serve (sauce can be prepared 2 days ahead).
3For Beef: Coarsely grind all peppercorns in spice grinder or blender.
4Transfer peppercorns to bowl and mix in salt.
5Whisk mustard, butter and 1 cup chopped parsley in medium bowl to blend.
6Rub all over tenderloin.
7Roll tenderloin in peppercorn mixture, coating completely (can be prepared 1 day ahead if covered and refrigerated).
8Preheat oven to 450.
9Place tenderloin on rack set in shallow baking pan.
10Roast until meat thermometer inserted into center register 130 for rare, about 35 minutes.
11Transfer roast to platter and let stand 10 minutes.
12Cut roast into slices and arrange on platter.
13Garnish with parsley and serve with sauce.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy