We replaced the plain white breadcrumbs with whole wheat breadcrumbs in this recipe to take advantage of the extra fiber. It takes about 1 1/2 slices of bread to make 1 cup breadcrumbs.
1 3/4 pounds beef tenderloin, trimmed
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish
1 cup whole wheat breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
How to Make It
Preheat oven to 400°.
Sprinkle tenderloin with pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned.
Combine mustard and horseradish; spread onto beef. Combine breadcrumbs and next 5 ingredients; pat onto beef, pressing firmly. Coat beef with cooking spray. Bake at 400° for 35 to 40 minutes or until a meat thermometer registers 145° (medium-rare) to 160° (medium).
Place beef on a platter; cover with foil. Let stand 10 minutes before slicing.