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Pepper Crusted Beef Tenderloin with Horseradish Sauce

Source: Duke Diet and Fitness Center Cookbook, Spring '05 Cookbook
By Duke University Diet & Fitness Center

Yield: 4 Serving Size: 4 oz. tenderloin with 1 tbsp. horseradish sauce on top or side

1 lb. beef tenderloin, cleaned and trimmed ¼ cup fat free sour cream

⅓ tsp. olive oil ½ tbsp. horseradish, prepared

¾ tbsp. breadcrumbs ¼ tsp. lemon rind, grated

¾ tbsp. fresh parsley, minced ⅛ tsp. Worcestershire sauce

⅓ tsp. black pepper ⅛ tsp. hot pepper sauce

⅛ tsp. salt

Clean tenderloin and rub in olive oil. Mix the breadcrumbs, parsley, pepper and salt together to make a crumb mixture. Rub the tenderloin over with the crumb mixture. Place in oven until the internal temperature is 140¨¬F. Let tenderloin stand for 10 minutes before cutting into 4 oz. portions. Mix sour cream, horseradish, lemon rind, Worcestershire sauce and hot sauce together in a mixing bowl. Serve sauce on side.

Nutrition per Serving   Exchanges

Calories          270   4 protein

Fat         12 g

Carbohydrates          4 g

Protein         33 g

Cholesterol       * mg

Dietary Fiber          * g

Sodium       * mg

*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.