INGREDIENTS
2 tbsp
Chives, fresh
1 cup
Flat-leaf parsley, loosely packed fresh
6 tbsp
Dijon mustard
2 tbsp
Horseradish, prepared
1
Savory horseradish panna cotta
2
Kosher salt
6 tbsp
Peppercorns, mixed black
1
Cooking spray
2 tbsp
Butter, unsalted
1 3/4 cups
Half-and-half
1 cup
Sour cream
2 tsp
Gelatin
2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven