Whole Beef Tenderloin with Horseradish Cream
Making a tenderloin is probably one of the most beautiful dishes. Deliciously tender meat with a fresh cream sauce. Our friends from Beef & Steak recently wrote a beautiful recipe and used the herQs Pin Pro .
Read below for the full recipe.
INGREDIENTS
For approximately 6-8 persons
1 whole tenderloin of approx. 1200-1400 grams, without membrane
200 ml sour cream
3 tablespoons Dijon mustard
2 tablespoons horseradish
2 tablespoons whole green peppercorns
2 tablespoons whole red peppercorns
2 teaspoons coarse salt
100 grams chopped parsley
60 grams melted butter
PREPARATION
1) Mix the cream, half of the mustard and horseradish in a bowl and leave covered in the refrigerator.
2) Put the peppercorns and salt in a blender and grind coarsely.
3) Mix the parsley, butter and the rest of the mustard and rub the tenderloin with it.
4) Then sprinkle the tenderloin with salt and pepper and place the tenderloin in a roasting pan and let it marinate in the refrigerator for 24 hours.
5) Preheat the oven to 170 degrees Celsius.
6) Roast the tenderloin for about 1 hour to a core temperature of 52 degrees. For example, use a herQs Pin Pro thermometer .
7) Remove the tenderloin from the oven and let it cook until it reaches a core temperature of 55 degrees. Remove the herQs Pin Pro thermometer .
8) Serve with the cream mixture.
