Beef Tenderloin with Horseradish Sauce - 3g Carbs, 0g Fiber
From: The South Beach Diet Parties & Holidays Cookbook
This rich, savory roast is both elegant and festive. The peppery, cool
sauce can easily be adjusted with the addition of more horseradish or
mustard, if you like a more piquant version. Order your tenderloin
already tied from the butcher, if possible. Or, to tie it yourself, fold
the thin end of the tenderloin under and tie the roast in about 10 places
so it is approximately the same thickness throughout. This ensures even
cooking.
Prep Time: 10 min
Cook Time: 40 min
Total Time: 1 hr 5 min
Servings: 8
4 lb beef, tenderloin roast
2 Tbsp black pepper, coarsely ground PLUS 1 pinch, divided
1 tsp rosemary, dried, crushed
1/4 tsp salt
2 Tbsp olive oil, extra-virgin
8 oz sour cream, reduced-fat
2 Tbsp horseradish
1 1/2 tsp vinegar, red wine
1 tsp mustard, Dijon
MAKE-AHEAD:
Sauce can be made 1 day in advance and refrigerated in a covered
container until ready to use. If separation occurs, whisk before
serving.
Heat oven to 450 degrees F.
For the tenderloin:
Place meat in a large baking pan. Combine 2 tablespoons of pepper,
rosemary, and salt in a small bowl. Rub meat all over with oil, then
rub in seasonings.
Roast until meat thermometer measures 125 degrees F for medium-rare,
30 to 35 minutes. Allow meat to rest for 15 minutes before slicing
into 1/4" thick slices. Serve warm with horseradish sauce.
For the sauce:
While meat is cooking, whisk together sour cream, horseradish, vinegar, mustard, salt, and a pinch of pepper in a small bowl. Serve at room
temperature with tenderloin.
Servings: 8
Each serving of sauce is 2 tablespoons
Nutrition per Serving:
360 Calories, 18g Total Fat, 7g Saturated Fat, 360mg Sodium,
3g Carbs, 0g Dietary Fiber, 45g Protein
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