This is a standard dish for our annual holiday party. If you prepare it the night before, it is ready to go and one less food item you need to worry about. It is an effortless wonder! This recipe is great for a buffet table for up to 12 people. If you are preparing a tenderloin for a sit down dinner then plan on 6 ounces per person.
Don’t plan on any leftovers.
Combine the first 3 ingredients, then cover and chill.
In a small mixer, pulse lightly until chopped (you still want to see the red and green peppercorns). Put in a bowl.
Place the tenderloin on a lightly greased rack in a shallow roasting pan. Season with salt.
Combine the parsley, butter, and dijon mustard together in a small bowl and rub all over the beef. Pat the peppercorn mixture evenly on the tenderloin.
Cover and chill for at least 3 hours or overnight.
Bake at 350°F for 30-45 minutes or until a meat thermometer registers 125° (medium rare) in the center of the beef. It will continue to cook while resting, but if you want it medium then the thermometer should be at 135°. **Remember the tenderloin will continue cooking during the resting time.
Cover loosely with aluminum foil for at least 10 minutes before slicing. Serve with the sour cream mixture for dipping.