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.
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
How to Make It
Preheat oven to 450°.
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.
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.
Combine sour cream and remaining ingredients; serve with beef.
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