Seared Beef Tenderloin With Horseradish-Rosemary Cream

Seared Beef Tenderloin With Horseradish-Rosemary Cream
Makes 4 servings (3 ounces beef, 2 tablespoons sauce per serving)

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Seared Beef Tenderloin With Horseradish-Rosemary Cream

Ingredients

Seared Beef Tenderloin
1	pound beef tenderloin
1	teaspoon chili powder
1/4	teaspoon salt
1/4	teaspoon black pepper
1	garlic clove, halved
	Nonstick cooking spray
Horseradish-Rosemary Cream
1/3	cup fat-free sour cream
3	tablespoons fat-free (skim) milk
2	teaspoons reduced-fat mayonnaise
1	teaspoon prepared horseradish
1/4	teaspoon salt
1/4	teaspoon dried rosemary
1/8	teaspoon black pepper

1. Preheat oven to 425°F. Combine chili powder, salt and 1/4 teaspoon pepper in small bowl.

2. Rub tenderloin with garlic. Sprinkle seasoning mixture evenly over tenderloin.

3. Heat medium ovenproof skillet over medium-high heat; spray with cooking spray. Add tenderloin and cook 2 minutes on each side.

4. Place skillet in oven. Cook 30 minutes or until internal temperature of tenderloin reaches 140°F. Remove from oven and let rest 15 minutes.

5. Meanwhile, combine Horseradish-Rosemary Cream ingredients in small bowl.

6. Slice tenderloin into 12 pieces. Top with sauce.

Dietary exchanges

1/2 Starch

3 Meat

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