Pepper-Crusted Beef Tenderloin with Horseradish Sauce

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

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

Preparation

Preheat oven to 400°.

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.

Nutritional Information

Calories:

195 (39% from fat)

Fat:

8.4g (sat 3.2g,mono 3.4g,poly 0.4g)

Protein:

25.3g

Carbohydrate:

2.4g

Fiber:

0.2g

Cholesterol:

71mg

Iron:

3.2mg

Sodium:

193mg

Calcium:

12mg