Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light May 2011

Gallery

Credit: Grant Cornett; Styling: Philippa Brathwaite

Recipe Summary test

hands-on:
13 mins
total:
48 mins
Yield:
8 servings (serving size: 3 ounces beef and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef'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.

Nutrition Facts

210 calories; fat 10.1g; saturated fat 4.1g; mono fat 3.9g; poly fat 0.5g; protein 25.7g; carbohydrates 2.4g; fiber 0.3g; cholesterol 67mg; iron 1.7mg; sodium 310mg; calcium 21mg.
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