• 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)
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.
I hate horseradish! LOL A friend and I went shopping and she bought horseradish cheese, got it mixed up with my stuff and I ate some by mistake !! OMG!! I thought I gave it to my son in law because he liked it. Ended out bringing it home and Dave had some (Accidentally) LOL No horseradish in this house! LOL
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Out of all the things I have ever lost~It's my mind I miss the most ... Dollar Store Tshirt.