Served with green beans, garlic mashed potatoes and seven-layer salad, this is the main course at my family's annual Christmas gathering. Even those who aren't fond of meat comment on its tenderness and flavor. Likely, since garlic goes well with everything, the sauce'd be good with pork or poultry besides. My husband and I have a 16-year-old son and a 15-year-old daughter. -Beth Taylor, Chapin, South Carolina
- 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
- 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.
Originally published as Tenderloin with Creamy Garlic Sauce in Country Woman September/October 1998, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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