Ledson Winery & Vineyards

Peppered Beef Tenderloin with Horseradish Cream
paired with our Alexander Valley Cabernet Sauvignon

Ingredients
2 lbs. beef tenderloin
coarse cracked black pepper
¼ cup sour cream
1 tsp. chives
1 tbsp. horseradish
1 tsp. rosemary
1 tsp. tarragon
salt & pepper to taste

Directions
Rub tenderloin heavily with cracked pepper and salt. Sear or grill and finish to desired temperature in oven. Slice and top with horseradish cream.

Horseradish Cream: Finely chop herbs and mix together with sour cream, horseradish and season with salt and pepper.