Peppered Beef Tenderloin

Ingredients

• 12 teaspoons peppercorns
• 4 teaspoons coarse salt
• 6 tablespoons Dijon mustard
• 1 1/4 cups room-temperature butter
• 2 cups loosely packed fresh parsley
• 4-pound beef tenderloin, trimmed
• 2 cups sour cream
• 4 teaspoons horseradish
• 6 tablespoons Dijon mustard

Beef

Sauce

Directions

1. Heat the oven to 450°F.
2. Coarsely grind the peppercorns and transfer to a bowl; mix in the salt.
3. Whisk the butter, parsley, and mustard and spread over the tenderloin.
4. Roll in the pepper mixture, covering completely.
5. Place the tenderloin on a rack in a shallow baking pan.
6. Roast until a thermometer in the center registers 130°F: about 35 minutes for rare, 40–50 for medium, or 50–60 for well done.
7. Transfer to a platter and let stand for 10 minutes.
8. Garnish with parsley and serve with the sauce.

For the sauce, whisk together the sour cream, horseradish, and Dijon. It can be stored for 2 days.