A buttermilk-cottage cheese topping brings out the best in slices of lean beef tenderloin for this low-calorie, low-fat dinner.

Source: Midwest Living

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Recipe Summary test

prep:
15 mins
grill:
2 mins
total:
17 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make horseradish creme, in a food processor bowl or blender container, combine cottage cheese, buttermilk, horseradish, lemon juice, and mustard. Process or blend until smooth. Cover and chill.

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  • Trim all fat and silver skin from beef. Using a very sharp knife, cut tenderloin across the grain into 1/4-inch-thick slices. Gently flatten slices with the flat side of a meat mallet until they're about 1/8 inch thick. Cover and store in refrigerator until just before serving time.

  • Grill meat on rack of uncovered grill directly over hot coals, allowing 1 to 2 minutes on each side for medium rare (145 degree F). (Or coat a small skillet with non-stick cooking spray. Cook over medium-high heat for 1 to 2 minutes on each side.)

  • Serve meat with a generous dollop of horseradish creme. Garnish with watercress or chives. Makes 6 servings.

Nutrition Facts

148 calories; fat 6g; cholesterol 46mg; saturated fat 2g; carbohydrates 3g; protein 21g; sodium 230mg.
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