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Beef Tenderloin with Fingerlings, Sprouts and Horseradish-Cream Sauce by

WW PointsPlus value - 9

Serves - 6

Prep Time - 25 min

Cook Time - 35 min

Other Time - 5 min


3/4 cup(s) plain low fat Greek yogurt
3 Tbsp horseradish sauce
2 Tbsp chives, chopped
1 1/4 tsp Dijon Mustard
1/2 tsp kosher salt
1/8 tsp black pepper
2 spray(s) cooking spray
1/4 cup(s) rosemary, minced
2 Tbsp olive oil, extra virgin
1 Tbsp minced garlic
1 tsp lemon zest
1 tsp kosher salt, or to taste
1/4 tsp black pepper
1 1/2 pound(s) uncooked potato(es), fingerling, halved or quartered
3/4 pound(s) uncooked Brussels sprouts, halved if small, quartered if large
1 1/2 pound(s) uncooked lean tenderloin beef, tied into a roast if tail end


Combine the first six ingredients in a small bowl; chill until ready to serve.

Preheat oven to 450F. Line a baking sheet with foil and coat with cooking spray (or just coat pan with cooking spray).

In a small bowl, combine rosemary, oil, garlic, zest, salt, and pepper.

Place potatoes and Brussels sprouts in a large bowl; add 2 tablespoons rosemary mixture and toss to combine. Spread potatoes and vegetables evenly across prepared baking sheet.

Rub remaining rosemary mixture all over beef; nestle beef in center of vegetables on pan.

Roast, stirring vegetables once half-way through cooking, until beef reaches an internal temperature of 140F, about 30 to 35 minutes. Remove from oven and let beef rest for several minutes before carving and serving. Yields about 3 ounces beef, 1 cup Brussels sprouts, 3/4 cup potatoes and 2 tablespoons cream sauce per serving.

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