Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce | Recipes | WW Canada (English)

Ingredients

• Plain lowfat Greek yogurt ¾ cup(s)
• Horseradish 3 tbsp(s)
• Chives 2 tbsp(s), Chopped
• Dijon mustard 1¼ tsp(s)
• Kosher salt ½ tsp(s)
• Black pepper ⅛ tsp(s)
• Cooking spray 2 spray(s)
• Rosemary ¼ cup(s), Minced
• Extra virgin olive oil 2 tbsp(s)
• Minced garlic 1 tbsp(s)
• Lemon zest 1 tsp(s)
• Kosher salt 1 tsp(s), Or to taste
• Black pepper ¼ tsp(s)
• Uncooked potato 1½ pound(s), Fingerling, halved or quartered
• Brussels sprouts ¾ pound(s), Halved if small, quartered if large
• Uncooked lean tenderloin beef 1½ pound(s), Tied into a roast if tail end