Marinated Peppercorn and Mustard Beef with Horseradish Mayonnaise
- Active Time 15m
- Total Time 3h 45m
- 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
FOR THE BEEF:
Preheat oven to 350 degrees F.
Tie the beef with string and place in a shallow dish. Whisk together red wine, oil, garlic, bay leaves, and onion, then pour over meat and let marinate for 2-3 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, then remove string and roll meat in cracked peppercorns.
FOR THE MAYONNAISE:
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.
nutrition information per serving
789 calories; 51g total fat; 241mg cholesterol; 341mg sodium; 4g carbohydrates; 1g fiber; 72g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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