1. Preheat oven to 400F°. 2. Trim fat from tenderloin; fold under 3 inches of small end. 3. Rub the tenderloin with oil. 4. Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt. 5. Rub the tenderloin with crumb mixture; coat with cooking spray. 6. Place tenderloin on the rack of a broiler pan or roasting pan. 7. Insert a meat thermometer into thickest portion of tenderloin. 8. Bake for 30 minutes. 9. Increase oven temperature to 425F° (do not remove roast from oven). 10. Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium). 11. Place the tenderloin on a platter, and cover with foil. 12. Let stand 10 minutes for tenderloin to reabsorb juices. 13. (Temperature of roast will increase 5° upon standing.). 14. Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl. 15. Serve with the beef. ---------------------------------------------------------------------------
Nutrition
Ingredients
