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How To make Peppered Beef Tenderloin with Mustard& Horseradish Sauce
***Sauce*** 1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons Horseradish
prepared
=
***Beef*** 2 teaspoons peppercorns,whole black
2 teaspoons peppercorns, whole white
2 teaspoons peppercorns, whole green
2 teaspoons coarse salt
3 tablespoons Dijon mustard
2 tablespoons butter :
room temp.
1 cup Italian Parsley, fresh chopped
2 pounds beef tenderloin :
trimmed
Fresh parsley for garnish
For Sauce: Whisk all ingredients in small bowl. Cover and refrigerate =
sauce until ready to serve. (Sauce can be prepared 2 days ahead).
For Beef: Coarsely grind all peppercorns in spice grinder or blender. =
Transfer peppercorns to bowl. Mix in salt. whisk mnustard, butter and 1 =
cup chopped parsley in medium bowl to blend. Rub all over tenderloin . =
Roll tenderloin in peppercorn mixture, coating completely. (Can be =
prepared 1 day ahead. Cover and refrigerate)
Preheat oven to 450*F. Place tenderloin on rack set in shallow baking pan= =2E =
Roast until meat thermometer inserted into center register 130*F for rar= e =
, about 35 minutes. Transfer roast to platter. Let stand 10 minutes. =
Cut roast into slices. Arrange on platter. Surround with parsley. Serv= e =
with sauce.
Beef was excellant!
How To make Peppered Beef Tenderloin with Mustard& Horseradish Sauce's Videos
Longo's Herb and Garlic Crusted Pork Loin with Horseradish Mustard Sauce
- Spring is full of special celebrations. Longo's can help you impress your guests with this affordable and delicious marinated pork loin, draped in a creamy Horseradish and Mustard sauce. Double the sauce and toss some with cooked pasta and veggies for an easy meal idea!
MAKE IT TONIGHT
Preparation Time: 20 minutes
Cook Time: 45 to 55 minutes
3 tbsp (45 mL) Longo's aged balsamic vinegar (silver label)
2 tbsp (25 mL) each, chopped fresh parsley and Longo's fresh oregano
2 cloves garlic, minced
2 tbsp (25 mL) Longo's extra virgin olive oil
1 tbsp (15 mL) Worcestershire sauce
2 tsp (10 mL) chopped Longo's fresh rosemary
Pinch each salt and pepper
1 Longo's fresh pork loin (about 2 lb/1 kg total)
Horseradish Mustard Sauce:
2 tbsp (25 mL) Longo's butter
2 cloves garlic, minced
1 cup (250 mL) 5% light cream
1 tbsp (15 mL) Western Family all purpose flour
1 tbsp (15 mL) Longo's horseradish sauce
2 tsp (10 mL) Western Family Dijon mustard
2 tbsp (25 mL) chopped Longo's fresh basil
In shallow dish, combine balsamic vinegar, parsley, oregano, garlic, oil, Worcestershire, rosemary, salt and pepper. Add pork loin and turn to coat. Cover and refrigerate for at least 1 hour, turning once, or up to 8 hours, turning twice.
In large nonstick skillet over medium-high heat, brown pork on all sides, place on rack in roasting pan and roast in 400 F (200 C) oven for about 1 hour or until hint of pink remains and juices run clear and thermometer reaches 155 F (70 C).
Horseradish Mustard Sauce: Meanwhile, in saucepan, melt butter over medium heat and cook garlic for 2 minutes. Whisk together cream and flour and add to pan. Bring to a simmer. Whisk in horseradish and Dijon mustard. Stir in basil and remove from heat. Keep warm.
Thinly slice lamb and serve with sauce.
Makes 10 servings.
Per serving: 320 calories; 34 g protein; 19 g fat; 3 g carbohydrate; 0 g fibre
Excellent Source of Vitamins B3 and B12; Excellent Source of Zinc; Good Source of Vitamin B2; Good Source of Iron; Source of Vitamins B1 and E; Source of Folate; Source of Magnesium
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