Source: dLife

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

Servings

4.0
4 lb  extra lean beef tenderloin 1.5
1 1/2 tsp  olive oil 3.0
3 tbsp  bread crumbs 3.0
3 tbsp  chopped parsley 1.5
1 1/2 tsp  black pepper 0.75
0 3/4 tsp  kosher salt 1.0
1 each  cooking spray 1.0
1 cup  fat free sour cream 2.0
2 tbsp  horseradish 1.0
1 tsp  grated lemon rind 0.5
0 1/2 tsp  Worcestershire sauce 0.25
0 1/4 each  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.