Peppered Beef Tenderloin With Mustard Horseradish Sauce - cooking recipe

Ingredients

Sauce
1 cup sour cream
2 teaspoons prepared horseradish (more if you like it spicy!)
3 tablespoons Dijon mustard
Beef
6 teaspoons peppercorns (black, white and green)
2 teaspoons coarse salt
3 tablespoons Dijon mustard
5/8 cup room temperature butter
1 cup loosely packed fresh parsley, chopped
1 (2 lb) beef tenderloin, trimmed

Preparation

Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
Beef:
Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
Whisk butter, parsley and mustard together and spread over tenderloin.
Roll in pepper mixture and cover completely with pepper.
Heat oven to 450.
Place tenderloin on rack in shallow baking pan.
Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.