PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

Pepper-crusted Beef Tenderloin With Horseradish Sauce image

Provided by Vino Girl

Categories Sauces

Time 1h

Yield 16 serving(s)

Number Of Ingredients 12

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

Steps:

Preheat oven to 400F°.
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 for 30 minutes.
Increase oven temperature to 425F° (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.