Horseradish and Mustard Crusted Beef Tenderloin
2 T Dijon mustard
1 T prepared horseradish
2 pound beef tenderloin
½ cup dry breadcrumbs
Combine mustard and horseradish, spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap. Refrigerate for up to 24 hours.
Preheat oven to 400 degrees. Remove and discard plastic wrap. Place tenderloin in broiler pan coated with cooking spray. Bake at 400 for 30 minutes. Let stand for 10 minutes after removing from oven, slice and serve.