Tenderloin With Creamy Garlic Sauce

• 1 jar (8 ounces) Dijon mustard, divided
• 10 garlic cloves, peeled, divided
• 2 tablespoons whole black peppercorns, coarsely crushed, divided
• 3 tablespoons vegetable oil, divided
• 1 beef tenderloin roast (4 to 5 pounds) , halved
• 2 cups heavy whipping cream
• 1 cup sour cream

1. 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.
2. 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 400u0b0 for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145u0b0; medium, 160u0b0; well done, 170u0b0). Remove to a warm serving platter. Let stand for 10-15 minutes.
3. 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.

mustard, garlic, black peppercorns, vegetable oil, tenderloin, heavy whipping cream, sour cream

Taken from www.tasteofhome.com/recipes/tenderloin-with-creamy-garlic-sauce/ (may not work)