Tenderloin with Creamy Garlic Sauce

Monday's Dinner!

1 jar of dijon mustard (8 oz)
10 garlic cloves, peeled and divided (I used minced garlic)
2 tbsp whole black peppercorns, crushed and divided
3 tbsp veggie oil
1 beef tenderloin, halved
2 c heavy whipping cream
1 c sour cream


In a blender, combine half of the mustard, 8 garlic cloves, and 1 tbsp peppercorns. cover and process for 1 minute. Add 1 tbsp oil, process until paste forms. Spread over beef.
In a large skillet, heat the remaining oil over med-high heat. Brown beef, on all sides. Place in a shallow roasting pan coated with non-stick cooking spray.
Bake uncovered at 400 for 25-45 minutes (depending on degree of doneness desired). Remove to a warm serving platter. Let stand 10-15 minutes.

Meanwhile, mince the remaining garlic. In a sauce pan, combine garlic, shipping cream, sour cream, and remaining mustard and peppercorns. Cook and stir over low heat until heated through. Slice Beef, serve with the sauce.