Beef tenderloin with pickled jalapeño sour cream from Magnolia Table, Volume 1: A Collection of Recipes for Gathering (page 250) by Joanna Gaines and Marah Stets

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Notes about this recipe

  • Eat Your Books

    Beef marinates at least 8 hours.

  • Clairehg on April 06, 2026

    This was fantastic. The marinade was amazing! I did a slow roast in the oven and then a sear on the grill instead of the method outlined, and it was highly praised by all.

  • kristin_5ozmq7 on March 26, 2026

    Fantastic for company since you marinate ahead of time and then it’s very hands-off in the oven. Feels luxurious and the jalapeño sour cream is delicious and a nice twist on the usual horseradish.

  • averythingcooks on August 16, 2021

    Sometimes all you need is a quick idea & I'll give credit where its due...adding chopped pickled jalapenos (& a splash of the brine) to my usual lime crema for tacos was a delicious upgrade - T even commented that the creamy stuff was better than usual :) Probably not revolutionary but this book is where I got the idea.

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