1- 3 1/2-4 pound beef tenderloin, trimmed
2 tablespoons red peppercorns
2 tablespoons green peppercorns
2 tablespoons coarse salt
1 cup fresh flat leaf parsley, chopped
1/4 cup butter
3 tablespoons Dijon mustard

Place peppercorns in blender and chop. Transfer to bowl and add salt. Combine parsley, butter and mustard in a separate bowl. Place beef on a lightly greased rack in a shallow roasting pan. Rub parsley mixture over tenderloin. Pat peppercorn mixture over beef. Cover and chill up to 24 hours.

When ready to serve, bake beef at 350° F for 50 minutes or until meat thermometer inserted in thickest part of meat registers 145° F (medium rare) or 160° F (medium). Transfer to plate, cover loosely with foil and let stand ten minutes before slicing. Serve with horseradish dipping sauce.

Recipe courtesy of Mary Ann Montgomery, Laura’s great aunt.