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Ingredientes
- 1 c. Lowfat sour cream
- 1/2 c. Parsley leaves, firmly packd
- 3 Tbsp. Prepared horseradish
- 5 tsp Lemon juice, fresh
- 1 tsp Salt
- 1/2 c. Heavy cream, whipped
- 5 lb To 5.1/2 pound trimmed beef tenderloin
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- 2 Tbsp. Crushed black pepper
Direcciones
- Make sauce - puree lowfat sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Mix in whipped cream. Refrigerateup to 4 hrs.
- Remove beef from frig 1 hr. before roasting. Preheat oven to 450 . Place beef in foil lined pan. Combine oil and salt; brush over beef. Rub all over with crushed pepper. Roast 35 to 40 mins., till meat thermometer reaches 130 for med-rare. Let stand 15 minutes. or possibly up to 2 hours. before slicing.
- Slice beef and arrange on platter. Serve hot or possibly at room temp with Horseradish Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 70 | |
| Calories from Fat 60 | 86% |
| Total Fat 6.84g | 9% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 418mg | 17% |
| Potassium 69mg | 2% |
| Total Carbs 2.14g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.05g | 1% |
| Protein 0.74g | 1% |
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