My massage therapist who is gluten & lactose intolerant gave me this recipe.  It is absolutely divine. Even if you’re not gluten & lactose intolorant, I highly recommend trying it. Remember you can always sub in regular bread crumbs for gluten free. .

1 T Butter or Buttery Spread, such as Earth Balance
1/4 c. GF Breadcrumbs 
6 tsp. Horseradish
2 tsp. Dijon Mustard
1/2 tsp. Dried Parsley Flakes
  Salt & Fresh Ground Pepper, to taste
4 Beef Tenderloin Filets
3 T Canola Oil
1 White Onion, sliced
1/2 c. Red Wine

[1] Melt the butter in a medium skillet over medium heat. Add the bread crumbs, horseradish, mustard, parsley and salt and pepper. Cook, stirring constantly until bread crumbs are golden brown. Transfer to a bowl. Wipe skillet.

[2] Season the filets with salt and pepper. In the same skillet, heat oil over medium heat until hot but not smoking. Brown the filets, 1 minute per side. Reduce the heat to medium-low and cook for 5-6 minutes per side for medium-rare. Transfer to a platter and tent with foil to keep warm.

[3] Discard the drippings from the skillet. Add the onion and cook over medium heat, stirring frequently until golden. Add the wine and heat to a boiling, scraping up brown bits. Boil until reduced to a glaze. Spoon over filets and top with reserved breadcrumb mixture.

Nutrition facts per serving: 443 calories; 37 grams protein; 26 grams total fat; 1 gram fiber; 6 grams saturated fat; 9 grams carbohydrates; 97 mgs cholesterol; 172 mgs sodium