Horseradish-Crusted Beef Tenderloin

Preheat oven to 400 degrees F.

Combine sour cream, 1/3 cup horseradish, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Chill until ready to serve.

Combine the remaining 2 tablespoons horseradish, oil and mustard in a small bowl. Rub tenderloin with the remaining 1 teaspoon salt and 2 teaspoons pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.

Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. (Add 5 to 10 minutes to the roasting time for well done.) Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with creamy horseradish sauce.