Beef Tenderloin with Horseradish-Chive Sauce

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.

Yield: 8 servings (serving size: 3 ounces beef and about 1 1/2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 13 Minutes
Total: 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 10.1g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.7g
  • Carbohydrate: 2.4g
  • Fiber: 0.3g
  • Cholesterol: 67mg
  • Iron: 1.7mg
  • Sodium: 310mg
  • Calcium: 21mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 4. Combine sour cream and remaining ingredients; serve with beef.
Note:

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.

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