Pepper-Crusted Beef Tenderloin with Horseradish Sauce

Ingredients

• 4 pound beef tenderloin 
• 3 tablespoons breadcrumbs dry
• 3 tablespoons flat-leaf parsley fresh minced
• 1.5 teaspoons coarsely ground pepper black
• 2 tablespoons horseradish prepared
• 0.8 teaspoon kosher salt divided
• 1 teaspoon lemon rind grated
• 1.5 teaspoons olive oil 
• 0.3 teaspoon pepper sauce hot
• 1 cup cup heavy whipping cream fat-free sour
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Preheat oven to 40
2. Trim fat from tenderloin; fold under 3 inches of small end. Rub the tenderloin with oil.
3. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt. Rub the tenderloin with crumb mixture; coat with cooking spray.
4. Place tenderloin on the rack of a broiler pan or roasting pan. Insert a meat thermometer into thickest portion of tenderloin.
5. Bake at 400 for 30 minutes. Increase oven temperature to 425 (do not remove roast from oven).
6. Bake an additional 10 minutes or until the thermometer registers 140 (medium-rare) to 155 (medium).
7. Place the tenderloin on a platter, and cover with foil.
8. Let stand 10 minutes for tenderloin to reabsorb juices. (Temperature of roast will increase 5 upon standing.)
9. Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
10. Serve with the beef.