Pepper-crusted Beef Tenderloin With Horseradish Sauce
From Cooking Light.
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INGREDIENTS
Nutrition- 4lbs beef tenderloin
- 1 1⁄2teaspoons olive oil
- 3tablespoons dry breadcrumbs
- 3
- 1 1⁄2teaspoons fresh coarse ground black pepper
- 3⁄4
- cooking spray
- 1
- 2tablespoons prepared horseradish
- 1
- 1⁄2teaspoon Worcestershire sauce
- 1⁄4teaspoon hot pepper sauce
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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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