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.