Yield
8 servings

For hotter flavor, substitute the more common black peppercorns for the less pungent green and red peppercorns.

How to Make It

Step 1

Make-Ahead: Combine first 3 ingredients. Cover; chill.

Step 2

Place peppercorns in container of an electric blender; cover and pulse until chopped. Transfer to a bowl, and stir in salt.

Step 3

Place beef on a lightly greased rack in a shallow roasting pan. Combine parsley, butter, and 3 tablespoons mustard; rub mixture evenly over tenderloin. Pat peppercorn mixture evenly over beef. Cover; chill up to 24 hours.

Step 4

When Ready to Serve: Bake at 350° for 50 minutes or until meat thermometer inserted in thickest portion of beef registers 145° (medium-rare) to 160° (medium). Transfer beef to a platter; cover loosely with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream mixture. Garnish, if desired.

Christmas with Southern Living 1999

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