
Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce
8
8
5
Smartpoints value per serving
Total Time
1 hr 5 min
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 sauce
3 Tbsp
chives
2 Tbsp, chopped
Dijon Mustard
1¼ tsp
kosher salt
½ tsp
black pepper
⅛ tsp
cooking spray
2 spray(s)
rosemary
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