Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce
6
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This company-worthy, one-pan meal features tender beef, roasted winter veggies and a creamy horseradish sauce. It’s easy to prep, make and cleanup, too.
Ingredients
Plain lowfat Greek yogurt
¾ cup(s)
Horseradish
3 tbsp(s)
Chives
2 tbsp(s), Chopped
Dijon mustard
1¼ tsp(s)
Kosher salt
½ tsp(s)
Black pepper
⅛ tsp(s)
Cooking spray
2 spray(s)
Rosemary
¼ cup(s), Minced
Extra virgin olive oil
2 tbsp(s)
Minced garlic
1 tbsp(s)
Lemon zest
1 tsp(s)
Kosher salt
1 tsp(s), Or to taste
Black pepper
¼ tsp(s)
Uncooked potato
1½ pound(s), Fingerling, halved or quartered
Brussels sprouts
¾ pound(s), Halved if small, quartered if large
Uncooked lean tenderloin beef
1½ pound(s), Tied into a roast if tail end
Instructions
1
Combine the first six ingredients in a small bowl; chill until ready to serve.
2
Preheat oven to 450°F(232°C). Line a baking sheet with foil and coat with cooking spray (or just coat pan with cooking spray).
3
In a small bowl, combine rosemary, oil, garlic, zest, salt, and pepper.
4
Place potatoes and Brussels sprouts in a large bowl; add 2 tablespoons rosemary mixture and toss to combine. Spread potatoes and vegetables evenly across prepared baking sheet.
5
Rub remaining rosemary mixture all over beef; nestle beef in center of vegetables on pan.
6
Roast, stirring vegetables once half-way through cooking, until beef reaches an internal temperature of 140°F(60°C), about 30 to 35 minutes. Remove from oven and let beef rest for several minutes before carving and serving. Yields about 3 ounces beef, 1 cup Brussels sprouts, 3/4 cup potatoes and 2 tablespoons cream sauce per serving.
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