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Pepper-Crusted Beef Tenderloin with Horseradish Sauce

Yield 16 servings (serving size: 3 ounces beef and 1 tablespoon horseradish sauce)
Dress up simple, yet elegant, beef tenderloin with a homemade horseradish sauce for a delicious dinner that's perfect for a crowd.

Ingredients

  • 1 (4-pound) beef tenderloin
  • 1 1/2 teaspoons olive oil
  • 3 tablespoons dry breadcrumbs
  • 3 tablespoons minced fresh flat-leaf parsley
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon kosher salt, divided
  • Cooking spray
  • 1 cup fat-free sour cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce

Nutrition Information

  • calories 195
  • caloriesfromfat 39 %
  • fat 8.4 g
  • satfat 3.2 g
  • monofat 3.4 g
  • polyfat 0.4 g
  • protein 25.3 g
  • carbohydrate 2.4 g
  • fiber 0.2 g
  • cholesterol 71 mg
  • iron 3.2 mg
  • sodium 193 mg
  • calcium 12 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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 at 400° for 30 minutes. Increase oven temperature to 425° (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.)

  3. Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl. Serve with the beef.