Rating: 4.5 stars
3 Ratings
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  • 3 star values: 1
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  • 5 star values: 2
  • 3 Ratings

Dress up simple, yet elegant, beef tenderloin with a homemade horseradish sauce for a delicious dinner that's perfect for a crowd.

Recipe by Cooking Light October 2000

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Recipe Summary

Yield:
16 servings (serving size: 3 ounces beef and 1 tablespoon horseradish sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.)

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

Nutrition Facts

195 calories; calories from fat 39%; fat 8.4g; saturated fat 3.2g; mono fat 3.4g; poly fat 0.4g; protein 25.3g; carbohydrates 2.4g; fiber 0.2g; cholesterol 71mg; iron 3.2mg; sodium 193mg; calcium 12mg.
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