Beef Tenderloin with Sour Cream-Horseradish Sauce

Perfect for a holiday meal or for any special dinner occasion, this tender beef tenderloin with a creamy horseradish sauce is a true show stopper.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 517 Calories

Ingredients

• ½ cup butter, softened
• 1 (8 ounce) container sour cream
• 2 tablespoons prepared horseradish
• 1 cup chopped fresh flat-leaf parsley
• 6 tablespoons Dijon mustard, divided
• 2 tablespoons whole green peppercorns, coarsely ground
• 2 tablespoons whole pink peppercorns, coarsely ground
• 2 teaspoons coarse kosher salt, or to taste
• 1 (3 pound) beef tenderloin, trimmed

Recipe Instructions

Step 1

When ready to cook, preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.

Step 3

Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.

Step 4

Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.

Step 5

Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.

Step 6

Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.

Step 7

Serve with the sour cream-horseradish sauce.