Low Fat Beef Tenderloin With Horseradish Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 24 |
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CORRECTION!!! This is not low fat. As stated originally, I was suspicious of the fat content listed at the original site. Per this site, it is 36% fat. Not what I was looking for. Posting here to verify fat content, shown as only 9%. Courtesy of Ingredients:
1 (8 ounce) carton nonfat sour cream |
1/4 cup minced fresh italian parsley |
1/4 cup prepared horseradish |
1 teaspoon white wine worcestershire sauce |
1/8 teaspoon fresh ground black pepper |
1 lb beef tenderloin |
cooking spray |
1/2 teaspoon salt free lemon & herb seasoning |
Directions:
1. Combine sour cream, parsley, horseradish, Worcestershire sauce and black pepper in a bowl. Cover and chill for at least 1 hour.
2. Preheat oven to 500°F.
3. 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 the thicket part of the tenderloin, if desired. Bake at 500°F for 35 minutes or until thermometer registers 145° (medium rate) or 160° (medium). Let stand 10 minutes before slicing. Serve with horseradish sauce.
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