Peppered Beef Tenderloin With Horseradish Saumeats, poultry 1 tablespoon pepper; coarsely ground 1 1/2 teaspoon fennel seeds; crushed 1/2 teaspoon red pepper; ground 1/8 teaspoon nutmeg; ground 1/8 teaspoon mustard; dry 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 5 lb beef tenderloin 1 cooking spray 1 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. |
