Peppered Beef Tenderloin

• 1 (8-ounce) carton sour cream
• 3 tablespoons Dijon mustard
• 2 tablespoons prepared horseradish
• 2 tablespoons whole green peppercorns
• 2 tablespoons whole red peppercorns
• 2 teaspoons coarse salt
• 1 (3 1/2- to 4-pound) beef tenderloin, trimmed
• 1 cup chopped fresh flat-leaf parsley
• 1/4 cup butter, softened
• 3 tablespoons Dijon mustard
• Garnishes: baby artichokes, fresh rosemary sprigs

1. Make-Ahead: Combine first 3 ingredients. Cover; chill.
2. Place peppercorns in container of an electric blender; cover and pulse until chopped. Transfer to a bowl, and stir in salt.
3. Place beef on a lightly greased rack in a shallow roasting pan. Combine parsley, butter, and 3 tablespoons mustard; rub mixture evenly over tenderloin. Pat peppercorn mixture evenly over beef. Cover; chill up to 24 hours.
4. When Ready to Serve: Bake at 350u0b0 for 50 minutes or until meat thermometer inserted in thickest portion of beef registers 145u0b0 (medium-rare) to 160u0b0 (medium). Transfer beef to a platter; cover loosely with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream mixture. Garnish, if desired.

sour cream, mustard, horseradish, whole green peppercorns, whole red peppercorns, coarse salt, beef tenderloin, parsley, butter, mustard, baby artichokes

Taken from www.myrecipes.com/recipe/peppered-beef-tenderloin (may not work)