Peppered Beef Tenderloin Recipe | Valerie Bertinelli

Name: Peppered Beef Tenderloin Recipe | Valerie Bertinelli
Ingredients: 6 tablespoons mixed peppercorns (black, white, green, pink); 1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish; 3 tablespoons Dijon mustard; 2 tablespoons unsalted butter, at room temperature; Kosher salt; 2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven; Savory Horseradish Panna Cotta, recipe follows, optional; Cooking spray; 1 cup sour cream; 2 tablespoons prepared horseradish; 1 3/4 cups half-and-half; 2 teaspoons gelatin (from a .25-ounce package); 2 tablespoons thinly sliced fresh chives

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This Peppered Beef Tenderloin recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.

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Ingredients

6 tablespoons mixed peppercorns (black, white, green, pink)
1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish
3 tablespoons Dijon mustard
2 tablespoons unsalted butter, at room temperature
Kosher salt
2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven
Savory Horseradish Panna Cotta, recipe follows, optional
Cooking spray
1 cup sour cream
2 tablespoons prepared horseradish
1 3/4 cups half-and-half
2 teaspoons gelatin (from a .25-ounce package)
2 tablespoons thinly sliced fresh chives