1. Pat beef dry with paper towels. Combine 1 tablespoon ground green peppercorns and seasoning blends in a small bowl, then rub all over beef.

2. Arrange bacon slices vertically on a cutting board, overlapping slightly, to match the length of the beef. Place beef in center of bacon, perpendicular to slices. Bring ends of bacon up and around roast, overlapping ends of bacon as needed to completely cover. Wrap beef tightly in plastic and refrigerate at least 2 hours and up to two days.

3. Place a rack in upper-middle of oven and heat to 375 degrees. Grease a wire rack and set inside a rimmed baking sheet. Unwrap roast and place on top of rack, seam side down. Roast until bacon is golden-brown and center of beef registers 125 degrees for medium-rare, 35 to 50 minutes (depending on thickness of roast).

4. While beef is roasting, combine cream, mustard, Worcestershire, and remaining 1 tablespoon ground green peppercorns in a large saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until mixture is thickened and reduced by one-third, about 15 minutes; set aside.

5. Transfer cooked beef to a carving board, tent loosely with foil, and let rest 20 minutes. Carefully remove wire rack from roasting pan and pour any excess bacon fat into a heatproof bowl, leaving drippings in pan (discard or save bacon fat for another use). Add brandy to pan and scrape with a wooden spoon to release any bits stuck to bottom; carefully transfer to saucepan with cream mixture.

6. Add beef broth to cream mixture and return to a simmer over medium-high heat. Continue to cook until sauce is reduced to 1 1/2 cups, about 12 more minutes. Remove from heat and stir in parsley. Season with salt to taste and strain through a fine-mesh strainer set over a bowl or measuring cup before transferring to a sauce bowl.

7. To serve, slice tenderloin across the grain into 3/4"-thick pieces, transfer to a platter, and serve with sauce on the side.

Source: Hannaford fresh Magazine, December 2018