Pepper-crusted Beef Tenderloin With Horseradish Sauce

From Cooking Light.

• Ready In: 1 hr
• Serves: 16

Ingredients

• 4  lbs beef tenderloin
• 1 1⁄2 teaspoons olive oil
• 3  tablespoons  dry breadcrumbs
• 3  tablespoons fresh parsley, minced
• 1 1⁄2 teaspoons fresh coarse ground black pepper
• 3⁄4 teaspoon kosher salt, divided
•  cooking spray
• 1  cup nonfat sour cream
• 2  tablespoons  prepared horseradish
• 1  teaspoon fresh lemon rind, grated
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄4 teaspoon  hot pepper sauce

Directions

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.