Pepper-crusted Beef Tenderloin With Horseradish Sauce

Recipe by Vino Girl
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READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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