Pepper-Crusted Beef Tenderloin With Horseradish Sau

Name: Pepper-Crusted Beef Tenderloin With Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400Fu00b0.
2
Trim fat from tenderloin; fold under 3 inches of small end.
3
Rub the tenderloin with oil.
4
Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
5
Rub the tenderloin with crumb mixture; coat with cooking spray.
6
Place tenderloin on the rack of a broiler pan or roasting pan.
7
Insert a meat thermometer into thickest portion of tenderloin.
8
Bake for 30 minutes.
9
Increase oven temperature to 425Fu00b0 (do not remove roast from oven).
10
Bake an additional 10 minutes or until the thermometer registers 140u00b0 (medium-rare) to 155u00b0 (medium).
11
Place the tenderloin on a platter, and cover with foil.
12
Let stand 10 minutes for tenderloin to reabsorb juices.
13
(Temperature of roast will increase 5u00b0 upon standing.).
14
Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
15
Serve with the beef.

1316

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lbs beef tenderloin, 1 1/2 teaspoons olive oil, 3 tablespoons dry breadcrumbs, 3 tablespoons fresh parsley, minced, and more.

Yes, Pepper-Crusted Beef Tenderloin With Horseradish Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper-Crusted Beef Tenderloin With Horseradish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions