All you need is one beef tenderloin, olive oil, Claude's or Red Creek Marinade, and Montreal Steak Seasoning.
1) Rub the cleaned tenderloin with olive oil.
2) Drizzle with marinade.
3) Sprinkle generously with Montreal seasoning.
4) Place in a 425 degree convection oven for 27 minutes. (If you do not have a convection oven, add an additional seven minutes to your cooking time.)
What a blessing to have sweet ones like this help out in the kitchen...
5) Remove and let sit about 10 minutes before carving.
Note: Do not cover with foil as it will continue to cook another ten degrees.
3/4 cup sour cream
1 cup Hellman's Mayonnaise
2 Tb. whole grain mustard
1 Tb. lemon juice
Dash of salt and petter
1/2 cup prepared horseradish
Stir all ingredients together and chill.