Home - Recipes - Beef Tenderloin with Horseradish-Peppercorn Cream

Beef Tenderloin with Horseradish-Peppercorn Cream

Replacing some of the sour cream with nonfat Greek yogurt gives you all the creamy tang of a traditional horseradish sauce, but with fewer calories.

Serves 8
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
415 calories per serving


> kitchen twine
> 1 bunch thyme
> 1 (3 - 4 lb) center-cut beef tenderloin 
> 3 tbsp minced garlic
> 2 tbsp olive oil
> 1 cup low-fat sour cream
> 1/2 cup nonfat plain Greek yogurt
> 1 tbsp lemon juice
> 1/4 cup horseradish
> 2 green onions


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.
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.
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.
Meanwhile, stir together the sour cream, yogurt, lemon juice, and horseradish. Season with salt (in moderation) and pepper. Chop the green onions.
When ready to serve, cut and remove the kitchen twine. Serve beef with horseradish cream sauce and garnish with green onions.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you