Peppered Beef Tenderloin Recipe | Valerie Bertinelli | Food Network

Ingredients

• 6 tablespoons mixed peppercorns (black, white, green, pink)
• 1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish
• 3 tablespoons Dijon mustard
• 2 tablespoons unsalted butter, at room temperature
• Kosher salt
• 2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven
• Savory Horseradish Panna Cotta, recipe follows, optional
• Cooking spray
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 3/4 cups half-and-half
• 2 teaspoons gelatin (from a .25-ounce package)
• 2 tablespoons thinly sliced fresh chives