Peppercorn-Crusted Beef Tenderloin with Creamy Mustard Sauce

NATIONAL BEEF PACKING COMPANY

• 1 (4- to 5-lb) trimmed beef tenderloin
• 2 Tbsp olive oil
• 1 Tbsp coarse salt
• 1 Tbsp cracked mixed peppercorns
 

SAUCE

• 1 cup sour cream
• ⅓ cup Dijon mustard
• 1½ Tbsp horseradish
• ½ tsp smoked paprika
• 3 Tbsp fresh chives, chopped
• Coarse salt and freshly ground pepper, to taste

 

Heat oven to 425 F.

Pat the beef tenderloin dry with paper towels. Lightly coat with oil. Press salt and peppercorns evenly onto the tenderloin.

Place the beef in a shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the beef. Roast until thermometer registers preferred internal temperature (the U.S. Department of Agriculture recommends 145 F).

Transfer the beef tenderloin to a carving board; tent loosely with foil. Let stand 15 minutes before carving.

Prepare the sauce (may be prepared up to 2 days ahead): Mix the sauce ingredients together, seasoning to taste with the salt and pepper.

Serve the sauce with the sliced tenderloin. Makes 16 servings.