Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce
- 3/4 cup(s) plain low fat Greek yogurt
- 3 Tbsp horseradish sauce
- 2 Tbsp chives, chopped
- 1 1/4 tsp Dijon Mustard
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 2 spray(s) cooking spray
- 1/4 cup(s) rosemary, minced
- 2 Tbsp olive oil, extra virgin
- 1 Tbsp minced garlic
- 1 tsp lemon zest
- 1 tsp kosher salt, or to taste
- 1/4 tsp black pepper
- 1 1/2 pound(s) uncooked potato(es), fingerling, halved or quartered
- 3/4 pound(s) uncooked Brussels sprouts, halved if small, quartered if large
- 1 1/2 pound(s) uncooked lean tenderloin beef, tied into a roast if tail end
Combine the first six ingredients in a small bowl; chill until ready to serve.
Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray (or just coat pan with cooking spray).
In a small bowl, combine rosemary, oil, garlic, zest, salt, and pepper.
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.
Rub remaining rosemary mixture all over beef; nestle beef in center of vegetables on pan.
Roast, stirring vegetables once half-way through cooking, until beef reaches an internal temperature of 140°F, 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.