Beef Tenderloin with Horseradish Sauce

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.

Nutritional Information Serves 8
Fat: 6 g
Cal: 155
KJ: 651
WW: 3 Points

Ingredients:

- 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-fre 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

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