|
Instructions |
|
|
Trim fat from tenderloin; fold under 3 inches of small end.
Rub the tenderloin with oil.
Combine the breadcrumbs, parsley, pepper & 1/2 teaspoon salt.
|
|
|
Rub the tenderloin with crumb mixture; coat with cooking spray.
Place the tenderloin on the rack of a broiler pan or roasting pan; Insert a meat thermometer into thickest portion of tenderloin.
|
|
|
Bake at 400 degrees for 30 minutes; increase oven temperature to 425 degrees (do not remove roast from the oven). Bake an additional 10 minutes or until the thermometer registers 140 degrees (medium-rare), to 155 degrees (medium).
Place the tenderloin on a platter, and cover with foil. Let stand 10 minutes for tenderloin to reabsorb juices. (Temperatue of roast will increase 5 degrees upon standing.)
|
|
|
For the Horseradish Sauce, Combine 1/4 teaspoon salt, the sour cream and the remaining ingredients in a small bowl. Serve with the beef.
|
|
|
Originally Submitted
1/12/2008
|