Horseradish and Mustard-Crusted Beef Tenderloin

I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.

• Ready In: 2 hrs 10 mins
• Serves: 4-6

Ingredients

• 2  tablespoons Dijon mustard
• 1  tablespoon  prepared horseradish
• 1  tablespoon peppercorn, crushed
• 3  lbs beef tenderloin, trimmed
• 1⁄2 cup  dry breadcrumbs
•  cooking spray

Directions

1. Combine mustard, crushed peppercorns and horseradish.
2. Spread evenly over tenderloin.
3. Pat bread crumbs onto mustard mixture.
4. Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
5. Preheat oven to 350°.
6. Unwrap tenderloin.
7. Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
8. Bake for approximately 2 hour. (Medium - Well).
9. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
10. Enjoy!