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
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