Peppered Beef Tenderloin With Mustard Horseradish Sauce

This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire!

• Ready In: 45 mins
• Serves: 6

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

Directions

1. Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
2. Beef:
3. Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
4. Whisk butter, parsley and mustard together and spread over tenderloin.
5. Roll in pepper mixture and cover completely with pepper.
6. Heat oven to 450.
7. Place tenderloin on rack in shallow baking pan.
8. 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).
9. Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.