Ingredients
1 – 8 ounce carton fat-free sour cream
1/4 cup minced fresh Italian parsley leaves
1/4 cup prepared horseradish
1 teaspoon white wine Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 – 2 pound beef tenderloin
Cooking oil spray
1/2 teaspoon salt free lemon-herb seasoning (Mrs. Dash)
Directions
Combine sour cream, parsley, horseradish, Worcestershire sauce and black pepper in a bowl. Cover and chill for at least 1 hour.
Preheat oven to 500 F.
Trim fat from tenderloin. Place tenderloin on a rack in a roasting pan coated with cooking spray; sprinkle lemon-herb seasoning over tenderloin. Insert a meat thermometer into the thicket part of the tenderloin, if desired. Bake at 500 F. for 35 minutes or until thermometer registers 145 (medium rate) or 160 (medium). Let stand 10 minutes before slicing. Serve with horseradish sauce.
