Roasted Beef Tenderloin

cooking.nytimes.com

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

1 whole (4-pound) beef tenderloin, peeled (trimmed) and tied (see Tip)

2 tablespoons unsalted butter, melted and cooled

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

1 teaspoon granulated sugar

Coarse sea or kosher salt and coarsely ground black pepper

Chopped parsley, for serving (optional)

Horseradish sauce, for serving

Directions at cooking.nytimes.com

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