Ingredients

• 130 rar
• 1 parsley for (fresh garnish)
• 1 sauce whisk all ingredients in bowl
• 1 beef coarsely grind all peppercorns in spice grinder
• 1 day
• 1 with sauce
• 900 gr beef tenderloin trimmed
• 240 ml sour cream
• 90 ml dijon mustard
• 30 gr horseradish prepared
• 28 gr butter (room temp)
• 26 gr italian parsley
• 26 gr parsley in bowl to blend (chopped)
• 18 gr peppercorns
• 6 gr coarse salt
• 1 package roll tenderloin in peppercorn mixture