Ingredients

• 2 tablespoons prepared horseradish
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
• 1 teaspoon kosher salt
• 2 teaspoons freshly ground pepper
• Creamy Horseradish Sauce
• 1 1/4 cups reduced-fat sour cream
• 1/3 cup prepared horseradish
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Directions

1. Preheat oven to 400°F.

2. Combine horseradish, oil and mustard in

3. a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.

4. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.

5. Creamy Horseradish Sauce: Combine sour cream, horseradish, salt and pepper in a medium bowl. Chill until ready to serve

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