Beef Tenderloin with Horseradish Sauce

Beef Tenderloin with Horseradish Sauce

Beef Tenderloin with Horseradish sauce is a great low fat meat recipe to have for dinner. This recipe makes 8 servings worth 3 points each. However, I would be a bit greedy here, and go for a double ration for a family of 4, having 6 points each, and still topping it up with a nice serve of steamed rice and a salad to make a filling and delicious meal.

One of the things I like about this recipe is that it contains horseradish sauce. Now, not many people like it. I do. It is a very strong flavour that can decongest your nasal passages in no time. That's one of the reasons I like eating Japanese food, as they always have horseradish (Musawi) available. It has a burning, sharp flavour with a biting aroma.

Naturopaths reckon it helps reducing "sinus" related problems. I don't have that problem, so I would not know whether that's true, but I like it all the same.

In the context of this recipe, I reckon that the horseradish loses its biting power a bit during the cooking process, but that may be just me with my high tolerance for spicy food.


1 carton of nonfat sour cream

1/4 cup minced fresh parsley

1/4 cup of prepared horseradish

1 tsp white wine 

1 tsp Worcestershire sauce

1/8 tsp pepper

1 kg (2 lb) beef tenderloin

1/2 tsp salt-free lemon-pepper seasoning

Cannola oil spray 

Nutritional Information: 

Serves 8 

Fat: 6 g 

Cal: 155 

KJ: 651 

WW: 3 Points

This is what you do:

Mix the first 5 ingredients. Cover and refrigerate.
Trim the fat from the meat, and sprinkle the lemon-peper seasoning over the tenderloin.
Put the meat on a rack in a roasting pan, and coat with the spray oil.
Bake the meat for about 30 minutes, and let it stand for about 10 minutes. Serve immediately with the sauce.

Source: I found this Beef Tenderloin Recipe in the Jenny Craig's Cookbook

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