Beef Tenderloin with Peppercorns

4   tsp. butter
8   tsp. butter
Peppercorns, crushed
4   beef tenderloins 1-1 ½ inches thick
¾ cup flour
¾ cup light cream
½   cup horseradish mustard
Salt & Pepper
In large fry pan heat 4 tsp. butter. Salt meat on both sides and give a good coat of peppercorns to both sides of meat.  Press into the meat with your fingers.  You can cook this many ways, broil, barbecue or just in fry pan. I broiled  each side of 4-5 minutes, but I don’t like my meat pink at all.

When  cooked cover with foil and set aside. In small sauce pan melt 8 tbsp. butter, add flour, dash of salt and pepper and cream.  Stir constantly until thickened.  Add in horseradish mustard and mix well.

Place meat on each plate and pour sauce directly over meat. I served this with roasted potatoes.
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