1 whole beef tenderloin (about 5 to 6 lb.)
1 pt. sour cream
2 tbsp. prepared horseradish
salt
pepper
garlic salt

Preheat oven to 500°F. Rub tenderloin with salt, pepper and garlic salt. Place tenderloin on a cookie sheet.

Bake at 500°F for 5 minutes per pound of tenderloin. Do not open oven during cooking process. After appropriate baking time, turn oven off (still do not open oven door) and let tenderloin remain in oven for 35 minutes. Then remove, let cool slightly and slice. Mix horseradish and sour cream to serve with the tenderloin.