Peppercorn and Mustard Beef Filet With Horseradish Mayonnaise

• 2 filet of beef (about 3lb each)
• 2 cups red wine
• 12 cup vegetable oil
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 onion, chopped
• cracked black peppercorns
• 14 cup melted butter
• 34 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar
• 12 cup chopped chives

1. Tie beef with a string to hold together during cooking, and place in a shallow dish.
2. Add red wine, oil, garlic, bay leaves, and onion; leave to marinate for several hours.
3. Preheat oven to 350F.
4. Pour off 2 cups of the marinade and discard.
5. Place beef in oven with remaining marinade and bake for about 1 1/4 hours or until cooked as desired.
6. Allow to cool to room temperature, remove the string and roll in the cracked peppercorns.
7. Horseradish Mayonnaise---------------------- .
8. Combine all ingredients together and mix well.
9. At serving time, slice beef and serve with the mayonnaise drizzled overtop.

filet of beef, red wine, vegetable oil, garlic, bay leaves, onion, cracked black, butter, mayonnaise, sour cream, horseradish, mustard, white wine vinegar, chives

Taken from www.food.com/recipe/peppercorn-and-mustard-beef-filet-with-horseradish-mayonnaise-16004 (may not work)