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
Tenderloin with Creamy Garlic Sauce
Tenderloin with Creamy Garlic Sauce
Prep Time
25 min
Cook Time
25 min
Yield
12 servings
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 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 thermometer should read 145°; medium, 160°; medium-well, 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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