Pepper-crusted Beef Tenderloin With Horseradish Sauce

Recipe by Vino Girl

From Cooking Light.

Top Review by Jenn4173

Delicious recipe! I've never made Beef Tenderloin before and it sounded yummy so I tried it for a xmas party I had last night for 14 people. It was definitely a hit and people were coming back for seconds. I doubled everything for the crust because my Tenderloin was 6 1/2 lbs.- turned out perfect. Also served it with a Green peppercorn-Brandy sauce. Great recipe! Thanks so much!

Ingredients Nutrition


  1. Preheat oven to 400F°.
  2. Trim fat from tenderloin; fold under 3 inches of small end.
  3. Rub the tenderloin with oil.
  4. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
  5. Rub the tenderloin with crumb mixture; coat with cooking spray.
  6. Place tenderloin on the rack of a broiler pan or roasting pan.
  7. Insert a meat thermometer into thickest portion of tenderloin.
  8. Bake for 30 minutes.
  9. Increase oven temperature to 425F° (do not remove roast from oven).
  10. Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
  11. Place the tenderloin on a platter, and cover with foil.
  12. Let stand 10 minutes for tenderloin to reabsorb juices.
  13. (Temperature of roast will increase 5° upon standing.).
  14. Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
  15. Serve with the beef.

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