Art_Of_Entertaining_2016

Christmas Day Dinner
Holiday Beef Tenderloin
This is a standard dish for our annual holiday party. If you prepare it the night before it is ready for your party. It is an effortless wonder!
Ingredients
• 8 ounce light sour cream
• 2 tablespoons dijon mustard
• 2 tablespoons prepared horseradish
• 1 bottle of red and green whole peppercorns
• 1 (3-6) pounds of beef tenderloin - trimmed
• Sea salt
• 1 cup chopped fresh parsley
• 1/2 cup organic butter, softened
• 2 tablespoons of dijon mustard
We like to garnish with roasted brussels sprouts and baby artichokes.
Directions
Preheat oven to 350 degrees F
1. Combine the first 3 ingredients then cover and chill.
2. In a small mixer process lightly until chopped (you still want to see the red and green peppercorns) Put in a bowl
3. Place the tenderloin on a lightly greased rack in a shallow roasting pan. Add salt to the beef for season
4. Combine parsley, butter and 3 tablespoons of mustard together in a small bowl and rub on the beef
5. Pat the peppercorn mixture evenly on the tenderloin.
6. Cover and chill up to 24 hours - for at least 3 hours
7. Bake for 50 minutes or until a meat thermometer registers 145 (medium rare) in the center of the beef.
8. It will continue to cook while resting but if you want it (medium) then the thermometer should be at 160
9. Cover loosely with aluminum foil for at least 10 minutes before slicing
Serve with the sour cream mixture for dipping
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© Cindy’s Table
www.CindysTable.com
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