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Tenderloin with Creamy Garlic Sauce

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 (4 to 5 pounds), halved
2 cups heavy whipping cream
1 cup (8 ounces) sour cream

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

Printed from tasteofhome.com Oct 7, 2008

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Tenderloin with Creamy Garlic Sauce cont.

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.