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Pepper-crusted Beef Tenderloin & Horseradish Sauce Recipe

   
 

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     Pepper-crusted Beef Tenderloin & Horseradish Sauce

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   16 - 3 oz servings
Preptime   30 minutes

Ingredients
1 (4 lb.) 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

Instructions
Trim fat from tenderloin; fold under 3 inches of small end. Rub the tenderloin with oil. Combine the breadcrumbs, parsley, pepper & 1/2 teaspoon salt.
Rub the tenderloin with crumb mixture; coat with cooking spray. Place the tenderloin on the rack of a broiler pan or roasting pan; Insert a meat thermometer into thickest portion of tenderloin.
Bake at 400 degrees for 30 minutes; increase oven temperature to 425 degrees (do not remove roast from the oven). Bake an additional 10 minutes or until the thermometer registers 140 degrees (medium-rare), to 155 degrees (medium). Place the tenderloin on a platter, and cover with foil. Let stand 10 minutes for tenderloin to reabsorb juices. (Temperatue of roast will increase 5 degrees upon standing.)
For the Horseradish Sauce, Combine 1/4 teaspoon salt, the sour cream and the remaining ingredients in a small bowl. Serve with the beef.


Originally Submitted
1/12/2008





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