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Pepper-Crusted Tenderloin with Horseradish Sauce
Source: dLife

Parsley- and pepper-crusted beef with a creamy, tangy horseradish dipping sauce.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 145.7
Total Carbs 3.8 g
Dietary Fiber 0.2 g
Sugars 1.2 g
Total Fat 4.5 g
Saturated Fat 1.6 g
Unsaturated Fat 0.1 g
Potassium 10.0 mg
Protein 23.2 g
Sodium 177.1 mg
Dietary Exchanges
, 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 lb  extra lean beef tenderloin
1 1/2 tsp  olive oil
3 tbsp  bread crumbs
3 tbsp  chopped parsley
1 1/2 tsp  black pepper
0 3/4 tsp  kosher salt
1 each  cooking spray
1 cup  fat free sour cream
2 tbsp  horseradish
1 tsp  grated lemon rind
0 1/2 tsp  Worcestershire sauce
0 1/4 each  Sauce, hot, jalapeno
  1. Preheat oven to 400 degrees F.
  2. Cut off any extra fat from beef.
  3. Coat beef with oil.
  4. Mix breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
  5. Rub mixture into surface of beef.
  6. Spray beef with cooking spray.
  7. Arrange beef on a baking sheet and cook 30 minutes.
  8. Raise oven temperature to 425 degrees and bake an extra 10 minutes or until a thermometer reads at least 140 degrees.
  9. Remove beef from oven and let cool 10 minutes before slicing.
  10. Whisk together 1/4 teaspoon salt, sour cream, horseradish, lemon rind, Worcestershire, and hot pepper sauce. Serve with beef.

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