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Nutrition Facts
Serving Size 243 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 540 mg 23%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 38 g
Vitamin A 10% Iron 30%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Beef Tenderloin with Creamy Horseradish Sauce
Prep Time
40 minutes
Cook Time
50 minutes
Total Time
1 h 30 m
8  People


Recipe makes 8 Servings

5 Lb beef tenderloin, trimmed & trussed
5 Tbsp salted butter
2 Tbsp Dijon mustard
1/4 cup(s) fresh parsley, chopped
1 cup(s) fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
2 Tsp cracked black pepper, divided
3 Tsp kosher salt
3 garlic
12 Oz sour cream
1 Tbsp lemon, juiced
1 Tbsp Worcestershire sauce
4 Oz horseradish sauce
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Pre-heat oven to 450ºF. Allow trussed roast to sit at room temperature 20 - 25 minutes before cooking.
In a blender or food processor, combine butter, mustard, parsley, thyme, rosemary, 1 teaspoon pepper, salt and garlic. Pulse until finely minced.
Using your hands or a spatula, rub herb mixture evenly over entire surface of the roast.
Place on a sheet pan and roast 30 minutes. Reduce heat to 350ºF and cook an additional 15 - 20 minutes or to desired doneness. Allow to rest 15 minutes before slicing.
Meanwhile, make the sauce by combining sour cream, lemon juice, Worcestershire sauce, horseradish and remaining pepper. Chill until ready to use then serve with the roast.


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