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Preheat the oven to 425°F. Trim beef and tie into a neat shape with string. Season beef. Melt butter in a heavy, ovenproof skillet on high heat. Cook beef for 6 mins, turning, until browned. Add brandy and 1/4 cup water. Transfer skillet to oven. Roast for 25 mins, basting frequently. Remove from oven; cool slightly. Place on a piece of foil. Sprinkle with parsley and roll to coat. Set aside at room temperature for up to 2 hours. For the horseradish sauce, combine cucumber, tarragon, sour cream and horseradish in a medium bowl. Add vinegar or lemon juice to taste. Stir in chives. Slice beef and arrange on a platter. Garnish with additional parsley. Serve with horseradish sauce.
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Professional copper saucepan — ultimate thermal control for sauces
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Keep fresh herbs alive 3x longer — water reservoir design