Peppered Beef Tenderloin

Oxmoor House
For hotter flavor, substitute the more common black peppercorns for the less pungent green and red peppercorns.
8 servings


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1 (8-ounce) carton sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons whole green peppercorns
2 tablespoons whole red peppercorns
2 teaspoons coarse salt
1 (3 1/2- to 4-pound) beef tenderloin, trimmed
1 cup chopped fresh flat-leaf parsley
1/4 cup butter, softened
3 tablespoons Dijon mustard
Garnishes: baby artichokes, fresh rosemary sprigs


Make-Ahead: Combine first 3 ingredients. Cover; chill.

Place peppercorns in container of an electric blender; cover and pulse until chopped. Transfer to a bowl, and stir in salt.

Place beef on a lightly greased rack in a shallow roasting pan. Combine parsley, butter, and 3 tablespoons mustard; rub mixture evenly over tenderloin. Pat peppercorn mixture evenly over beef. Cover; chill up to 24 hours.

When Ready to Serve: Bake at 350° for 50 minutes or until meat thermometer inserted in thickest portion of beef registers 145° (medium-rare) to 160° (medium). Transfer beef to a platter; cover loosely with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream mixture. Garnish, if desired.

Created date

October 2003