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Beef Tenderloin with Horseradish Sauce

Beef Tenderloin with Horseradish Sauce

Oxmoor House MARCH 2006

  • Yield: 8 servings (serving size: 3 ounces beef and 2 tablespoons sauce)


  • 1 (8-ounce) carton fat-free sour cream
  • 1/4 cup minced fresh parsley
  • 1/4 cup prepared horseradish
  • 1 teaspoon white wine Worcestershire sauce
  • 1/8 teaspoon pepper
  • 1 (2-pound) beef tenderloin
  • Cooking spray
  • 1/2 teaspoon salt-free lemon-herb seasoning (such as Mrs. Dash)


Combine first 5 ingredients. Cover and chill at least 1 hour.

Preheat oven to 500°.

Trim fat from tenderloin. Place tenderloin on a rack in a roasting pan coated with cooking spray; sprinkle lemon-herb seasoning over tenderloin. Insert a meat thermometer into thickest part of tenderloin, if desired. Bake at 500° for 35 minutes or until thermometer registers 145° (medium-rare) or 160° (medium). Let stand 10 minutes before slicing. Serve with horseradish sauce.

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 0.0%
  • Fat: 6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.2g
  • Carbohydrate: 3.1g
  • Fiber: 0.2g
  • Cholesterol: 54mg
  • Iron: 0.0mg
  • Sodium: 75mg
  • Calcium: 0.0mg

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Beef Tenderloin with Horseradish Sauce recipe