Beef Tenderloin with Yukon Gold Potatoes, Chili-Cured Onions, and Horseradish

Ingredients

• 2 cups arugula trimmed
• 12 ounce beef tenderloin 
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons chili powder 
• 2 tablespoons milk fat-free
• 1 tablespoon basil fresh minced
• 0.1 teaspoon ground pepper red
• 1 tablespoon horseradish prepared
• 0.3 cup juice of lemon fresh
• 0.7 cup cup heavy whipping cream sour low-fat
• 4  shavings parmesan cheese fresh
• 2 cups onion red vertically sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 tablespoon vegetable oil 
• 1.5 pounds yukon gold red sliced

Equipment

• bowl
• frying pan
• oven
• grill
• kitchen thermometer
• colander
• broiler pan

Directions

1. To prepare onions, combine first 6 ingredients in a bowl; toss well.
2. Let stand 2 hours, stirring occasionally.
3. Preheat oven to 45
4. To prepare potatoes, combine potato, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl, and toss well to coat. Arrange potato slices in a single layer on a jelly-roll pan coated with cooking spray.
5. Bake at 450 for 15 minutes. Turn potato slices over, and bake an additional 20 minutes or until tender and lightly browned.
6. To prepare horseradish cream, combine sour cream, milk, and horseradish; cover and chill.
7. Prepare the grill, or preheat the oven to 45
8. Rub tenderloin with 1/4 teaspoon black pepper. Insert meat thermometer into thickest part of tenderloin.
9. Place the tenderloin on a grill rack or a broiler pan coated with cooking spray, and grill or bake at 450 for 20 minutes or until meat thermometer registers 145 (medium-rare) or 160 (medium), turning every 5 minutes.
10. Let stand 5 minutes; cut into 8 slices.
11. Drain onions in a colander over a bowl, reserving 1 tablespoon marinade; toss marinade with arugula.
12. Arrange 2 slices tenderloin, 1 cup potatoes, 1/2 cup arugula mixture, and 1/4 cup onions on each of 4 plates; drizzle each serving with about 2 1/2 tablespoons horseradish cream, and top with 1 cheese shaving.