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To make beef: Whisk together in small nonreactive bowl the mustard, soy sauce, thyme and ground black peppercorns. Place beef mixture in shallow pan and brush on all sides with about half the mustard mixture. Cover and refridgerate at least 2 hours or up to 6 hours.
When ready to roast, arrange rack at center position. Preheat oven to 350 degrees. Place roast on rack in roast pan. Roast 40-45 minutes for medium-rare or until thermometer reads 140 degrees. While meat is roasting, baste it once or twice with remaining mustard mixture. When done, remove and cool 5 minutes before slicing.
To prepare cream: Combine 1-1/3 cups cream, wine, shallots, horseradish, salt and pepper in medium heavy skillet. Place over high heat and cook, stirring often, 5-10 minutes, or until mixture is reduced by half. Remove from heat and whisk in butter (sauce can be prepared 2-3 hours ahead to this point). Leave uncoved at cool room temperature and reheat, stirring, when ready to use. (If sauce separates when reheating, whisk in additional 1 tablespoon cream.
To serve, slice meat into 1/2 inch slices and overlap on serving platter. Whisk chives into warm horseradish sauce. Drizzle some sauce over meat, and pass remaining separately.
Per Serving (excluding unknown items): 907 Calories; 76g Fat (76.8% calories from fat); 43g Protein; 9g Carbohydrate; 2g Dietary Fiber; 242mg Cholesterol; 742mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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