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Beef Tenderloin with Horseradish-Chive Sauce

Photo: Grant Cornett; Styling: Philippa Brathwaite
Hands-on time 13 mins
Total time 48 mins
Yield 8 servings (serving size: 3 ounces beef and about 1 1/2 tablespoons sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.