Beef tenderloin with fingerling potatoes, brussels sprouts, and horseradish-cream sauce
Plain lowfat Greek yogurt
2 Tbsp, chopped
¼ cup(s), minced
2 Tbsp, extra virgin
1 tsp, or to taste
1½ pound(s), fingerling, halved or quartered
Uncooked 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
- 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. Cut into 12 slices and serve with potato mixture and horeseradish cream.
- Serving size: 2 slices beef, 1 cup Brussels sprouts, 3/4 cup potatoes and 2 tablespoons cream sauce