Beef Tenderloin with Horseradish-Chive Sauce

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Beef Tenderloin with Horseradish-Chive SauceRecipe
Photo: Grant Cornett; Styling: Philippa Brathwaite
There's a lot to love about the lemony-bite of this creamy sauce, matched with a lean, tender cut. This dish is perfect for an elegant Christmas Eve entrée.
8 servings (serving size: 3 ounces beef and about 1 1/2 tablespoons sauce)


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1 (2-pound) beef tenderloin, trimmed
1 tablespoon olive oil
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon kosher salt
2/3 cup light sour cream
2 tablespoons chopped fresh chives
3 tablespoons prepared horseradish
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt


Hands-on: 13 Minutes
Total: 48 Minutes

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Rub beef with oil; coat on all sides with pepper and 3/4 teaspoon salt. Add beef to pan; cook 3 minutes, browning on all sides.

3. Place beef on a broiler pan. Bake at 450° for 25 minutes or until a thermometer registers 125°. Remove from oven; let stand for 10 minutes before slicing.

4. Combine sour cream and remaining ingredients; serve with beef.

Created date

April 2011

Nutritional Information

Calories 210
Fat 10.1 g
Satfat 4.1 g
Monofat 3.9 g
Polyfat 0.5 g
Protein 25.7 g
Carbohydrate 2.4 g
Fiber 0.3 g
Cholesterol 67 mg
Iron 1.7 mg
Sodium 310 mg
Calcium 21 mg