Peppered beef tenderloin with horseradish sau

10 servings

Ingredients

Quantity Ingredient
1 tablespoon Pepper; coarsely ground
1½ teaspoon Fennel seeds; crushed
½ teaspoon Red pepper; ground
⅛ teaspoon Nutmeg; ground
⅛ teaspoon Mustard; dry
⅛ teaspoon Garlic powder
⅛ teaspoon Onion powder
5 pounds Beef tenderloin
Cooking spray
Horseradish sauce; TF

Directions

Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub with pepper mixture. Place tenderloin on a rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thinkest portion of meat. Bake at 375* for 50 minutes or until thermometer registers 140* (rare) to 160* (medium). Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices and serve with Horseradish Sauce. Yield: 10 servings (about 197 calories per 3 oz. tenderloin and 2 T sauce). Sandy Kapoor, In Health

SAUCE: Combine ¼ c 1 % low fat cottage cheese, ¼ c skim milk, 3 T nonfat mayonnaise, 1½ T prepared horseradish, 1 t lemon juice, and ⅛ t dried whole dillweed in container of an electric blender or food processor bowl; cover and process until smooth. Pour mixture into a serving bowl. Yield: 1 ¼ c (about 10 calories per tablespoon.

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