Pepper-crusted Beef Tenderloin With Horseradish Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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From Cooking Light. 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.
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