Beef Tenderloin With Horseradish-Mustard Crust

• 1 3/4 pounds beef tenderloin, trimmed
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons prepared horseradish
• 1 cup French bread breadcrumbs
• 1 tablespoon chopped fresh parsley
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 garlic cloves, minced

1. Preheat oven to 400u0b0.
2. Sprinkle tenderloin with pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned.
3. Combine mustard and horseradish; spread onto beef. Combine breadcrumbs and remaining 5 ingredients; pat onto beef, pressing firmly. Coat beef with cooking spray. Insert meat thermometer into center of beef. Bake at 400u0b0 for 35 to 40 minutes or until temperature registers 145u0b0 (medium-rare) to 160u0b0 (medium).
4. Place beef on a platter; cover with foil. Let stand 10 minutes before slicing. YIELD: 7 servings (serving size: 3 ounces cooked beef)

beef tenderloin, freshly ground black pepper, cooking spray, mustard, horseradish, bread breadcrumbs, parsley, olive oil, salt, freshly ground pepper, garlic

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-horseradish-mustard-crust (may not work)