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Marinated Peppercorn and Mustard Beef with Horseradish Mayonnaise

Source: Outdoor Entertaining
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 45 Minutes
  Serves 8
For the Beef:
2 filets of beef tenderloin
2 cups dry red wine
1/2 cup vegetable oil
2 garlic cloves, crushed
2 bay leaves
1 onion, chopped
Cracked black peppercorns
For the Mayonnaise:
1/4 cup butter, melted
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/4 cup chopped chives
Marinated Peppercorn and Mustard Beef with Horseradish Mayonnaise Recipe at
Preheat oven to 350 degrees F.

Tie the beef with string and place in a shallow dish. Add red wine, oil, garlic, bay leaves, and onion; leave to marinate for several hours. Pour off 2 cups of the marinade and discard. Place beef in the oven with remaining marinade and bake for about 1-1/4 hours or until cooked as desired. Allow to cool to room temperature, remove string and roll meat in cracked peppercorns.

Combine all mayonnaise ingredients and mix well.

At serving time, slice beef and serve with mayonnaise.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 789
Fat. Total: 51g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 341mg
% Cal. from Fat: 58%
Cholesterol: 241mg
Protein: 72g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: P.J., CA Reviewed: 09/11/2006
the beef was an incredible hit at the dinner party including requests for the recipe. It went well with aged Cabernet Savignon, wilted Roman-style spinach, and potato-fennel au gratin. Enjoy!
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