Beef Tenderloin with Horseradish Sauce 1 (4 lb. ) whole beef tenderloin, tied (I used a rump roast) 2 T. coarsely ground black pepper 1 t. dried rosemary, crushed (I used fresh) 1/2 t. salt 2 T. extra-virgin olive oil Sauce: 1 (8 oz) container reduced-fat sour cream 2 T. prepared horseradish 1 1/2 t. red wine vinegar 1 t. Dijon mustard 1/4 t. salt 1/8 t. freshly ground black pepper Heat oven to 450. Place meat in large baking pan. Combine pepper, rosemary & salt in small bowl. Rub meat all over w/ olive oil, then rub in seasonings. Roast until 125 for med-rare, 30-35 min. Allow to rest 15 min. before slicing into 1/4 " slices. Serve w/horseradish sauce. For sauce: Whisk together sour cream, horseradish, vinegar, mustard, salt & pepper in small bowl. 8 servings. 360 ca. I used a crockpot and just guessed at the time and setting. Depends on your crockpot. It was great!
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