|Beef tenderloin||5 Pound (trimmed)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Dijon mustard||3 Tablespoon|
|Black pepper||2 Tablespoon, freshly ground|
|Parsley||1 Cup (16 tbs), chopped (fresh)|
Preheat the oven at 350 degrees Fahrenheit.
Grease a shallow roasting pan with butter and place the beef tenderloin on a rack.
On a bowl, combine the butter, mustard, ground black pepper, salt, and parsley. Rub this mixture on the tenderloin evenly. You may also wish to cover this with plastic wrap and chill for 10 hours before cooking if you want to infuse the meat with more flavors.
Bake the meat for 50 minutes at 350 degrees Fahrenheit. Use a meat thermometer to check if your meat is cooked the way you want it. To have it done medium to rare, the thermometer should read around 140 degrees Fahrenheit to 160 degrees Fahrenheit to get it medium done.
Remove the roasting pan from the oven and let the beef tenderloin stand for at least 10 minutes before slicing it.
Every slice of your beef tenderloin would best be accompanied by a cream sauce. Here are the things you would need to make this sauce.
1 carton or pack of sour cream
3 tablespoons Dijon mustard
2 tablespoons horseradish
1 teaspoon of fresh parsley, chopped
Combine all these ingredients together in a bowl and chill for at least an hour. Transfer to a bowl and sprinkle with chopped fresh parsley before serving.
Serve this dish with a potato salad or mixed vegetables to add a contrast of flavors. Another way that you can cook beef tenderloin is a classic beef wellington. Both recipes are made to keep the meat tender juicy and flavorful with each bite.