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

Total Time
1 hr 5 min
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)

horseradish sauce

3 Tbsp


2 Tbsp, chopped

Dijon Mustard

1¼ tsp

kosher salt

½ tsp

black pepper


cooking spray

2 spray(s)


¼ cup(s), minced

olive oil

2 Tbsp, extra virgin

minced garlic

1 Tbsp

lemon zest

1 tsp

kosher salt

1 tsp, or to taste

black pepper

¼ tsp

uncooked potato(es)

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


  1. Combine the first six ingredients in a small bowl; chill until ready to serve.
  2. Preheat oven to 450°F. 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, 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.
  7. Serving size: 2 slices beef, 1 cup Brussels sprouts, 3/4 cup potatoes and 2 tablespoons cream sauce

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