Pepper-crusted Beef Tenderloin With Horseradish Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.