Nutritional Information CALORIES: 205 FAT 9g PROTEIN 24.1g CARBOHYDRATES 5.5g FIBER 0.4g CHOLESTEROL 63mg IRON 1.8mg SODIUM 199mg CALCIUM 37mg Serving size: Serves 8, serving size: 3 ounces. Time To Cook Preparation time: Preparation 10 minutes with 1 hour refridgeration time. Can be made the day before and left under refridgeration for up to 24 hours. Cooking time: 45 minutes. Horseradish and Mustard-Crusted Certified Angus Beef Tenderloin Ingredients 2 tablespoons Roland Dijon mustard 1 tablespoon prepared Pinders refrigerated horseradish 1 two pound center-cut beef tenderloin, trimmed ½ cup plain breadcrumbs Cooking spray of your choice Directions   Combine mustard and horseradish and spread evenly over beef tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 or up to 24 hours. Preheat oven to 400 degrees. Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400 degrees for 25 minutes or until a thermometer registers 145 degrees - medium rare - or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing. Final Beef Temperatures: Rare: Very red, warm center 125 degrees Medium: Pink, warm center 130 degrees Well: Pink, very warm center 145 degrees and above   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.