*  Exported from  MasterCook II  *
 
         Peppered Beef Tenderloin with Mustard & Horseradish Sauce
 
 Recipe By     : =
 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***Sauce***
    1      cup           sour cream
    3      tablespoons   Dijon mustard
    2      tablespoons   Horseradish -- prepared
 					=
 
                         ***Beef***
    2      teaspoons     peppercorns,whole black
    2      teaspoons     peppercorns, whole white
    2      teaspoons     peppercorns, whole green
    2      teaspoons     coarse salt
    3      tablespoons   Dijon mustard
    2      tablespoons   butter -- room temp.
    1      cup           Italian Parsley, fresh -- chopped
    2      pounds        beef tenderloin -- trimmed
                         Fresh parsley for garnish
 
 For Sauce:  Whisk all ingredients in small bowl.  Cover and refrigerate =
 
 sauce until ready to serve. (Sauce can be prepared 2 days ahead).
 
 For Beef: Coarsely grind all peppercorns in spice grinder or blender.  =
 
 Transfer peppercorns to bowl.  Mix in salt. whisk mnustard, butter and 1 =
 
 cup chopped parsley in medium bowl to blend.  Rub all over tenderloin .  =
 
 Roll tenderloin in peppercorn mixture, coating completely. (Can be =
 
 prepared 1 day ahead.  Cover and refrigerate)
 
 Preheat oven to 450*F. Place tenderloin on rack set in shallow baking pan=
 =2E =
 
  Roast until meat thermometer inserted into center register 130*F for rar=
 e =
 
 , about 35 minutes.  Transfer roast to platter.  Let stand 10 minutes.  =
 
 Cut roast into slices.  Arrange on platter.  Surround with parsley.  Serv=
 e =
 
 with sauce.
 
 Beef was excellant!
                    - - - - - - - - - - - - - - - - - - =
 
 
 NOTES : This was a tender and tasty treat!

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