Peppered Beef Tenderloin

Ingredients

• 8 servings garnishes: baby artichokes fresh
• 3.5 pound beef tenderloin trimmed
• 0.3 cup butter softened
• 2 teaspoons coarse salt 
• 8 ounce carton cream sour
• 3 tablespoons dijon mustard 
• 1 cup flat-leaf parsley fresh chopped
• 2 tablespoons peppercorns whole green
• 2 tablespoons horseradish prepared
• 2 tablespoons peppercorns whole red

Equipment

• bowl
• oven
• blender
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

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