Peppered Beef Tenderloin
Peppered beef tenderloin features a rich, creamy horseradish and mustard sauce with a spicy kick from green and red peppercorns, perfect for elegant dinners or special gatherings.
Ingredients
Instructions
- Combine sour cream, Dijon mustard, and prepared horseradish. Cover and chill.
- Preheat oven and prepare beef tenderloin by trimming excess fat.
- Rub the beef with coarse salt and crushed green and red peppercorns.
- Sear the beef in a hot skillet until browned on all sides.
- Transfer to the oven and roast until desired doneness, about 20-25 minutes for medium-rare.
- Remove from oven, let rest for 10 minutes, then slice.
- Serve with the chilled sauce and chopped parsley.
Tips & Substitutions
For a more intense flavor, let the beef marinate in the peppercorn rub for a couple of hours before cooking. If you can't find whole peppercorns, freshly cracked black pepper can be used as an alternative. Be sure to check the doneness with a meat thermometer; medium-rare should reach 135°F. This dish is perfect alongside classic American recipes like a Baked Vegetable Dinner.
Serving Suggestions
Serve the sliced beef tenderloin warm, drizzled with the chilled sour cream sauce and sprinkled with fresh parsley. Pair it with roasted vegetables or a light salad for balance. This dish also goes wonderfully with a glass of red wine. For a complete meal, consider serving it alongside Stuffed Peppers(Best In The West).
Storage & Reheating
Store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over low heat with a bit of butter to keep them moist, or wrap in foil and warm in a low oven until heated through. Avoid microwaving to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Peppered Beef Tenderloin contains roughly 478 calories, with 35g protein, 52g carbohydrates, and 22g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (170% of the Daily Value), and dietary fiber (118% of the Daily Value). Note that it is relatively high in sodium, at 526mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while beef tenderloin is ideal for its tenderness, you can substitute it with a ribeye or sirloin. Just adjust the cooking time accordingly, as these cuts may require longer to reach the desired doneness.
How can I make this dish spicier?
To add more heat, incorporate crushed red pepper flakes into the rub or use extra horseradish in the sauce. You can also substitute some of the green peppercorns with a spicier variety, like black peppercorns, for an enhanced kick.
What can I serve with peppered beef tenderloin?
This dish pairs well with a variety of sides. Consider serving it with creamy mashed potatoes, a fresh garden salad, or roasted asparagus for a delightful contrast. Additionally, the cold sauce complements a range of starches, such as rice or quinoa.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).