Peppered Beef Tenderloin
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Dijon Mustard1 cup
Sour Cream2 tbsps
Prepared Horseradish1.75 cups
Half-And-Half2 tbsps
Chives (thinly sliced fresh)Directions:
1
Watch how to make this recipe
2
Special equipment: a spice or coffee grinder Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl
3
Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined
4
Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely
5
The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance
6
Preheat the oven to 450 degrees F
7
Place the beef on a rack and set over a baking sheet
8
Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes
9
Remove from the oven and let stand for 10 minutes
10
Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley
11
Spray six 4- to 6-ounce ramekins with cooking spray
12
Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl
13
Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer
14
Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved
15
Gradually pour in the warm half-and-half while whisking constantly
16
Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined
17
Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours
18
The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates
19
Sprinkle with the chives and serve immediately