Cold roast filet of beef with green peppercorn-mustard sauce from The Gourmet Potluck: Show-Stopping Recipes for the Buffet Table by Beth Hensperger

  • beef tenderloin
  • sour cream
  • mayonnaise
  • Dijon mustard
  • parsley
  • green peppercorns
  • EYB Comments

    Sauce should be made 1 to 2 days ahead to meld flavors.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sauce should be made 1 to 2 days ahead to meld flavors.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.