***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!