Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce
8
Points® value
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
6
Difficulty
Moderate
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