Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce | Recipes | WW Canada (English)
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Beef Tenderloin with Fingerling Potatoes, Brussels Sprouts and Horseradish-Cream Sauce
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Cooking tools:
- Instant-read thermometer
- Microplane
- Butcher's twine
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Paper towel
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
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