Peppered Beef Tenderloin With Mustard And Horseradish Sauce

• Sauce:
• 1 cup sour cream
• 3 tablespoons Dijon mustard
• 2 tablespoons prepared horseradish
• BEEF:
• 2 teaspoons whole black peppercorns
• 2 teaspoons whole white peppercorns
• 2 teaspoons whole green peppercorns
• 2 teaspoons coarse salt
• 3 tablespoons Dijon mustard
• 2 tablespoons (1/4 stick) butter, room temperature
• 1 cup loosely packed fresh Italian parsely, chopped
• 1 2-pound beef tenderloin, trimmed
• Additional fresh parsley

1. For Sauce: Whisk all ingredients in small bowl. Cover and refrigerate sauce until ready to serve. (Sauce can be prepared 2 days ahead.)
2. For Beef: Coarsley grind all peppercorns in spice grinder or blender. Transfer peppercorns to bowl. Mix in salt. Whisk mustard, butter and 1 cup chopped parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in peppercorn mixture, coating completely (can be prepared 1 day ahead. Cover and refrigerate.)
3. Preheat oven to 450 degrees F. Place tenderloin on rack set in shallow baking pan. Roast until meat thermometer inserted into center registers 130F for rare, about 35 minutes. Transfer roast to platter. Let stand for 10 minutes. Cut roast into slices. Arrange on platter. Surround with parsley. Serve with sauce.

sour cream, mustard, horseradish, beef, whole black peppercorns, whole white peppercorns, whole green peppercorns, coarse salt, mustard, butter, italian parsely, beef tenderloin, parsley

Taken from www.epicurious.com/recipes/member/views/peppered-beef-tenderloin-with-mustard-and-horseradish-sauce-1239504 (may not work)