Peppered Beef Tenderloin With Horseradish Sau

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Title: PEPPERED BEEF TENDERLOIN WITH HORSERADISH SAU
Categories: Meats, Poultry
Yield: 10 servings

1 tb Pepper; coarsely ground
1 1/2 ts Fennel seeds; crushed
1/2 ts Red pepper; ground
1/8 ts Nutmeg; ground
1/8 ts Mustard; dry
1/8 ts Garlic powder
1/8 ts Onion powder
5 lb Beef tenderloin
Cooking spray
Horseradish sauce; TF

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 1/4 c 1 % low fat cottage cheese, 1/4 c
skim milk, 3 T nonfat mayonnaise, 1 1/2 T prepared
horseradish, 1 t lemon juice, and 1/8 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 1/4 c (about 10
calories per tablespoon.

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