Onions:
2 C. vertically sliced red onion
1/4 C. fresh lemon juice
1 T. minced fresh basil
2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground red pepper

Potatoes:
4 C. sliced Yukon gold or red potato (about 1 1/2 lb.)
1 T. vegetable oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking spray

Horseradish cream:
2/3 C. low-fat sour cream
2 T. fat-free milk
1 T. prepared horseradish

Remaining ingredients:
1 (12-oz.) beef tenderloin
1/4 tsp. freshly ground black pepper
2 C. trimmed arugula
4 shavings fresh Parmesan cheese

To prepare onions, combine first 6 ingredients in a bowl; toss well. Let stand 2 hours, stirring occasionally. Preheat oven to 450�. To prepare potatoes, combine potato, oil, 1/2 tsp. salt, and 1/4 tsp. 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. Bake at 450� for 15 minutes. Turn potato slices over, and bake an additional 20 minutes or until tender and lightly browned. To prepare horseradish cream, combine sour cream, milk, and horseradish; cover and chill. Prepare the grill, or preheat the oven to 450�. Rub tenderloin with 1/4 tsp. black pepper. Insert meat thermometer into thickest part of tenderloin. 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. Let stand 5 minutes; cut into 8 slices. Drain onions in a colander over a bowl, reserving 1 T. marinade; toss marinade with arugula. Arrange 2 slices tenderloin, 1 C. potatoes, 1/2 C. arugula mixture, and 1/4 C. onions on each of 4 plates; drizzle each serving with about 2 1/2 T. horseradish cream, and top with 1 cheese shaving.

Yield: 4 servings
Calories: 385
Fat: 15.8g
Fiber: 3.9g