***Sauce*** 1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons Horseradish — prepared
=
***Beef*** 2 teaspoons peppercorns,whole black
2 teaspoons peppercorns, whole white
2 teaspoons peppercorns, whole green
2 teaspoons coarse salt
3 tablespoons Dijon mustard
2 tablespoons butter — room temp.
1 cup Italian Parsley, fresh — chopped
2 pounds beef tenderloin — trimmed
Fresh parsley for garnish
For Sauce: Whisk all ingredients in small bowl. Cover and refrigerate =
sauce until ready to serve. (Sauce can be prepared 2 days ahead).
For Beef: Coarsely grind all peppercorns in spice grinder or blender. =
Transfer peppercorns to bowl. Mix in salt. whisk mnustard, 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)
Preheat oven to 450*F. Place tenderloin on rack set in shallow baking pan= =2E =
Roast until meat thermometer inserted into center register 130*F for rar= e =
, about 35 minutes. Transfer roast to platter. Let stand 10 minutes. =
Cut roast into slices. Arrange on platter. Surround with parsley. Serv= e =
with sauce.
Beef was excellant!