Black Pepper Crusted Beef Tenderloin
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A black pepper-crusted beef tenderloin served with a creamy horseradish sauce. An impressive centerpiece for special occasions, typically served with mashed potatoes and roasted vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 pounds beef tenderloin ((4 to 4½pounds) see notes)
- avocado oil (or oil safe for high temp cooking)
- kosher salt
- black pepper (coarse, freshly ground)
- 1/2 cup plain nonfat greek yogurt
- 1/4 cup sour cream
- 1/4 cup horseradish (prepared )
- 1 teaspoon oregano (fresh, minced)
- 3/4 teaspoon thyme leaves (fresh, minced)
- 2 tablespoons heavy cream (or more to preference)
- 1/2 medium lemon (juiced)
- kosher salt (to taste)
- black pepper (to taste)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 498mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 888mg
- Calcium
- 42mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.