Ingredients:
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
Directions:
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.
Servings: 16
Time preparation: 20 min.
Time total: 60 min.