Peppered Beef Tenderloin With Horseradish Sau
Ingredients:
1
tb
Pepper; coarsely ground
Cooking spray
5
lb
Beef tenderloin
1/8
ts
Onion powder
1/8
ts
Garlic powder
1/8
ts
Mustard; dry
1/8
ts
Nutmeg; ground
1/2
ts
Red pepper; ground
1 1/2
ts
Fennel seeds; crushed
Horseradish sauce; TF
Method:
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.