Peppercorn Beef Tenderloin
Ingredients
- 2 tbsp. pink peppercorns
- 1 tbsp. green peppercorns
- 1 tbsp. black peppercorns
- 3 sprigs rosemary
- 2 tsp. honey
- Kosher salt
- 1 4-lb beef tenderloin, trimmed and tied with butcher’s twine
- 1 1/2 tbsp. unsalted butter
- 1 leek, whites only, sliced into half-moons
- 1/4 c. dry vermouth
- 1 c. heavy cream
- 1 oz. fresh horseradish, peeled and finely grated (1/4 cup)
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