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Active Time:20 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:20 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:8Yield:8 servings
Active Time:20 mins
Active Time:
20 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupsreduced-fat sour cream⅓cupplus 2 tablespoons prepared horseradish, divided2teaspooonsKosher salt, divided3teaspoonsground pepper, divided1tablespoonextra-virgin olive oil1teaspoonDijon mustard2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupsreduced-fat sour cream
⅓cupplus 2 tablespoons prepared horseradish, divided
2teaspooonsKosher salt, divided
3teaspoonsground pepper, divided
1tablespoonextra-virgin olive oil
1teaspoonDijon mustard
2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
DirectionsPreheat oven to 400 degrees F.Combine sour cream, 1/3 cup horseradish, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Chill until ready to serve.Combine the remaining 2 tablespoons horseradish, oil and mustard in a small bowl. Rub tenderloin with the remaining 1 teaspoon salt and 2 teaspoons pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. (Add 5 to 10 minutes to the roasting time for well done.) Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with creamy horseradish sauce.EquipmentKitchen stringIngredient noteYou’ll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.Make aheadCover and refrigerate creamy horseradish sauce (step 2) for up to 3 days.Originally appeared: EatingWell Magazine, December 2006
Directions
Preheat oven to 400 degrees F.Combine sour cream, 1/3 cup horseradish, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Chill until ready to serve.Combine the remaining 2 tablespoons horseradish, oil and mustard in a small bowl. Rub tenderloin with the remaining 1 teaspoon salt and 2 teaspoons pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. (Add 5 to 10 minutes to the roasting time for well done.) Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with creamy horseradish sauce.EquipmentKitchen stringIngredient noteYou’ll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.Make aheadCover and refrigerate creamy horseradish sauce (step 2) for up to 3 days.
Preheat oven to 400 degrees F.
Combine sour cream, 1/3 cup horseradish, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Chill until ready to serve.
Combine the remaining 2 tablespoons horseradish, oil and mustard in a small bowl. Rub tenderloin with the remaining 1 teaspoon salt and 2 teaspoons pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. (Add 5 to 10 minutes to the roasting time for well done.) Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with creamy horseradish sauce.
Equipment
Kitchen string
Ingredient note
You’ll need 2 pounds of trimmed tenderloin for this recipe. Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin). If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.
Make ahead
Cover and refrigerate creamy horseradish sauce (step 2) for up to 3 days.
Originally appeared: EatingWell Magazine, December 2006
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Nutrition Facts(per serving)211Calories11gFat2gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
