Beef Tenderloin with Horseradish Sauce

By jenknoll

Calories: 195
Fat: 8.4g
Protein: 25.3g
Carbohydrate: 2.4g
Fiber: .2g
Cholesterol: 71mg
Iron: 3.2mg
Sodium: 193mg
Calcium: 12mg

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

Details

Servings 16

Preparation

Step 1

1. Preheat oven to 400°.

2. 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.)

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