Source: dLife

Parsley- and pepper-crusted beef with a creamy, tangy horseradish dipping sauce.

Servings

4 lb extra lean beef tenderloin
1.5 tsp olive oil
3 tbsp bread crumbs
3 tbsp chopped parsley , minced
1.5 tsp black pepper , coarsely ground
0.75 tsp kosher salt , divided
1 cooking spray
1 cup fat free sour cream
2 tbsp horseradish
1 tsp grated lemon rind
0.5 tsp Worcestershire sauce
0.25 Sauce, hot, jalapeno

1 Preheat oven to 400 degrees F.
2 Cut off any extra fat from beef.
3 Coat beef with oil.
4 Mix breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
5 Rub mixture into surface of beef.
6 Spray beef with cooking spray.
7 Arrange beef on a baking sheet and cook 30 minutes.
8 Raise oven temperature to 425 degrees and bake an extra 10 minutes or until a thermometer reads at least 140 degrees.
9 Remove beef from oven and let cool 10 minutes before slicing.
10 Whisk together 1/4 teaspoon salt, sour cream, horseradish, lemon rind, Worcestershire, and hot pepper sauce. Serve with beef.

Horseradish sauce also goes great with salmon or prime rib.