Beef Tenderloin with Horseradish Sauce

By carol gorman

Ingredients

• 1 beef tenderloin roast (about 3 lbs), tied
• 2 tablespoons instant espresso powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/3 cup sour cream
• 1/3 cup light mayonnaise
• 2 tablespoons creamy horseradish
• 1 tablespoon chopped chives or parsley

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from familycircle.com

Preparation

Step 1

Heat oven to 425 degrees . Fit a roasting pan with a rack. Let beef sit at room temperature while oven heats.

In a small bowl, stir instant espresso powder, salt, cinnamon, chili powder and pepper. Rub all over beef tenderloin and place roast on rack in pan.

Roast at 425 degrees for 40 minutes or until meat registers 135 degrees to 140 degrees for medium on an instant-read thermometer. Let rest, covered with foil, 5 minutes.

Meanwhile, prepare sauce: In a bowl, whisk sour cream, mayonnaise, horseradish and chives. Refrigerate until serving.

Remove string from roast. Slice beef into 1/2-inch slices and serve with sauce.

Servings Per Recipe: 8 PER SERVING: 294 cal., 15 g total fat (5 g sat. fat), 114 mg chol., 467 mg sodium, 2 g carb. 38 g pro.