Tenderloin with Creamy Garlic Sauce Recipe

Ingredients

• 1 jar (8 ounces) Dijon mustard, divided
• 10 garlic cloves, peeled, divided
• 2 tablespoons whole black peppercorns, coarsely crushed, divided
• 3 tablespoons vegetable oil, divided
• 1 beef tenderloin roast (4 to 5 pounds) , halved
• 2 cups heavy whipping cream
• 1 cup (8 ounces) sour cream

Directions

• In a blender, combine half of the mustard, eight garlic cloves and 1 tablespoon peppercorns; cover and process for 1 minute, scraping sides occasionally. Add 1 tablespoon oil; process until a paste forms. Spread over beef.
• In a large skillet, heat the remaining oil over medium-high heat. Brown beef, one piece at a time, on all sides. Place in a shallow roasting pan coated with cooking spray. Bake,uncovered, at 400° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes.
• Meanwhile, mince remaining garlic. In a saucepan, combine garlic, whipping cream, sour cream and remaining mustard and peppercorns. Cook and stir over low heat until heated through. Slice beef; serve with the sauce. Yield: 12 servings.

Tenderloin with Creamy Garlic Sauce published in Country Woman September/October 1998, p33