Beef Tenderloin with Sour Cream-Horseradish Sauce

1 . Stage

Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.

2 . Stage

Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.

3 . Stage

Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.

4 . Stage

When ready to cook, preheat the oven to 350 degrees F (175 degrees C).

5 . Stage

Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.

6 . Stage

Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.

7 . Stage

Serve with the sour cream-horseradish sauce.