Beef Tenderloin with Horseradish Sauce
Serve with a green salad and your favorite steamed vegetables.

Servings: 8

• 1 - 8 ounce carton fat-free sour cream
• 1/4 cup minced fresh Italian parsley leaves
• 1/4 cup prepared horseradish
• 1 teaspoon white wine Worcestershire sauce
• 1/8 teaspoon fresh ground black pepper
• 1 - 2 pound beef tenderloin
• Cooking oil spray
• 1/2 teaspoon salt free lemon-herb seasoning (Mrs. Dash)

Combine sour cream, parsley, horseradish, Worcestershire sauce and black pepper in a bowl. Cover and chill for at least 1 hour.

Preheat oven to 500° F.

Trim fat from tenderloin. Place tenderloin on a rack in a roasting pan coated with cooking spray; sprinkle lemon-herb seasoning over tenderloin. Insert a meat thermometer into the thicket part of the tenderloin, if desired. Bake at 500° F. for 35 minutes or until thermometer registers 145° (medium rate) or 160° (medium). Let stand 10 minutes before slicing. Serve with horseradish sauce.

Per Serving: 296 Calories; 3g Fat (9.3% calories from fat); 1g Saturated Fat; 45g Protein; 20g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 263mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat.

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