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Tenderloin with Creamy Garlic Sauce
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |