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Add a photoServings: 8
Ingredients
- 1 Tbsp. black peppercorns grnd coarsely
- 2 tsp dry green peppercorns grnd coarsely
- 1 tsp white peppercorns grnd coarsely
- 1 tsp coarse salt
- 3 lb fillet of beef - (to 3 1/2) tied, and at room temperature Parsley sprigs for garnish (optional)
- 1 c. lowfat sour cream
- 3 tsp horseradish Salt to taste Freshly-grnd black pepper to taste Paprika to taste
Directions
- Preheat the oven to 500 degrees.
- In a small bowl, combine the black pepper, the green pepper, the white pepper and the salt. Rub the meat with the pepper-salt mix. Sear meat in warm skillet till browned all over. If tenderloin is too large for skillet cut meat in half.
- In an oiled roasting pan, roast the fillet in the middle of the oven for 20 to 25 min, or possibly till a meat thermometer registers 130 degrees for medium-rare meat, and let it cold to room temperature.
- The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or possibly platter, and garnish it with the parsley. Serve the beef with the Lowfat sour cream Horseradish Sauce.
- Lowfat sour cream Horseradish Sauce: Combine all ingredients. Chill. (Makes approximately 1 c.)
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 410 | |
| Calories from Fat 282 | 69% |
| Total Fat 31.4g | 39% |
| Saturated Fat 13.67g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 401mg | 17% |
| Potassium 519mg | 15% |
| Total Carbs 1.86g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.02g | 1% |
| Protein 28.73g | 46% |
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