1 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/4 cup chopped fresh chives
6 tablespoons chopped fresh parsley
6 tablespoons roughly chopped fresh rosemary
6 tablespoons fresh thyme leaves
6 garlic cloves
1 tablespoon kosher salt
One 5- to 6-pound trimmed whole beef tenderloin, tail end tucked under, tied every 2 inches
1 1/2 teaspoons freshly ground black pepper
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