Photo of Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce by WW

Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce

Points® value
Total Time
1 hr
25 min
35 min
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.


Plain lowfat Greek yogurt

¾ cup(s)


3 tbsp(s)


2 tbsp(s), Chopped

Dijon mustard

1¼ tsp(s)

Kosher salt

½ tsp(s)

Black pepper


Cooking spray

2 spray(s)


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


  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.