| |
| INGREDIENTS |
| 1 |
(8 oz.) carton fat free sour cream |
| ¼ cup |
minced fresh Italian parsley leaves |
| ¼ cup |
prepared horseradish |
| 1 tsp. |
Worcestershire sauce |
| ⅛ tsp. |
fresh ground black pepper |
| 1 |
(2 lb.) beef tenderloin, trimmed and tied |
| |
nonfat cooking oil spray |
| ½ tsp. |
salt free lemon-herb seasoning (Mrs. Dash) |
|
|
|
| RECIPE |
- Combine sour cream, parsley, horseradish, Worcestershire sauce, and black pepper in a bowl. Cover and chill for at least 1 hour.
- Preheat oven to 500ºF.
- Place tenderloin on a rack in a roasting pan coated with cooking spray. Sprinkle lemon-herb seasoning over tenderloin.
- Roast for 35 minutes or until thermometer registers 145°F (medium rare) or 160°F (medium).
- Let stand 15 minutes before slicing.
- Serve with horseradish sauce.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
3 slices beef
NUMBER OF SERVINGS:
6
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|
|
| NUTRITION FACTS |
| |
| Calories |
296 |
|
| Total Fat |
3 g |
|
| Sodium |
263 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
1 g |
|
| Protein |
45 g |
|
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|
