Tenderloin with Creamy Garlic Sauce
SERVINGS: 12
CATEGORY: Low Carb
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min. + standing
Ingredients:
1 jar (8 ounces) Dijon mustard, divided
10 garlic cloves, peeled, divided
2 tablespoons whole black peppercorns, coarsely crushed, divided
3 tablespoons vegetable oil, divided
1 beef tenderloin (4 to 5 pounds), halved
2 cups heavy whipping cream
1 cup (8 ounces) sour cream
Directions:
In a blender, combine half of the mustard, eight garlic cloves and 1 tablespoon
peppercorns; cover and process for 1 minute, scraping sides occasionally. Add 1
tablespoon oil; process until a paste forms. Spread over beef.
In a large skillet, heat the remaining oil over medium-high heat. Brown
beef, one piece at a time, on all sides. Place in a shallow roasting pan coated
with cooking spray. Bake,uncovered, at 400° for 25-45 minutes or until meat
reaches desired doneness (for medium-rare, a meat thermometer should read 145°;
medium, 160°; well done, 170°). Remove to a warm serving platter. Let stand for
10-15 minutes.
Meanwhile, mince remaining garlic. In a saucepan, combine garlic, whipping
cream, sour cream and remaining mustard and peppercorns. Cook and stir over low
heat until heated through. Slice beef; serve with the sauce. Yield: 12 servings.
Enjoy!
Check out my day to day journal at www.minnaiya.wordpress.com, or, if you speak
Swedish: www.helenatull.wordpress.com.
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