Ingredients
1 jar (8 ounces) Dijon mustard, divided10 garlic cloves, peeled, divided2 tablespoons whole black peppercorns, coarsely crushed, divided3 tablespoons vegetable oil, divided1 beef tenderloin roast (4 to 5 pounds) , halved2 cups heavy whipping cream1 cup sour cream
Preparation
In a blender, combine half of the mustard, eight garlic cloves and 1 tablespoon peppercorns; cover and process for 1 minute, scraping sides occasionally. Add 1 tablespoon oil; process until a paste forms. Spread over beef.
In a large skillet, heat the remaining oil over medium-high heat. Brown beef, one piece at a time, on all sides. Place in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; medium-well, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes.
Meanwhile, mince remaining garlic. In a saucepan, combine garlic, whipping cream, sour cream and remaining mustard and peppercorns. Cook and stir over low heat until heated through. Slice beef; serve with the sauce.
