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Peppered Beef Tenderloin

Valerie Bertinelli
  • 65 minutes
  • Serves 6 to 8

INGREDIENTS

2 tbsp

Chives, fresh

1 cup

Flat-leaf parsley, loosely packed fresh

6 tbsp

Dijon mustard

2 tbsp

Horseradish, prepared

1

Savory horseradish panna cotta

2

Kosher salt

6 tbsp

Peppercorns, mixed black

1

Cooking spray

2 tbsp

Butter, unsalted

1 3/4 cups

Half-and-half

1 cup

Sour cream

2 tsp

Gelatin

2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven