Ingredients
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kitchen twine
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1 bunch thyme
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1 (3 - 4 lb) center-cut beef tenderloin
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3 tbsp minced garlic
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2 tbsp olive oil
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1 cup low-fat sour cream
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1/2 cup nonfat plain Greek yogurt
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1 tbsp lemon juice
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1/4 cup horseradish
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2 green onions
Steps
1
Preheat the oven to 250°F. Strip leaves from the thyme. Using kitchen twine, tie the tenderloin every 2 inches to make evenly shaped roast. In a small bowl, combine the garlic and thyme leaves.
2
Rub the garlic mixture evenly over the meat and season all over with salt (in moderation) and pepper. In a heavy roasting pan set over two burners, heat the oil on medium-high. When oil is hot, add the meat and sear on all sides until browned, about 3 min. per side.
3
Place the pan in the oven and roast 30–45 min., turning the meat every 15 min., until an instant-read thermometer inserted into the thickest part of the meat reads 130°F for medium-rare. Transfer to a cutting board and cover loosely with foil.
4
Meanwhile, stir together the sour cream, yogurt, lemon juice, and horseradish. Season with salt (in moderation) and pepper. Chop the green onions.
5
When ready to serve, cut and remove the kitchen twine. Serve beef with horseradish cream sauce and garnish with green onions.
