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Peppered Beef Tenderloin

Contributed by: Chris WebAdmin. of


  • 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
  • cooking spray
  • horseradish sauce to taste


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 F for 50 minutes or until thermometer registers 140 F (rare) to 160 F (medium).

Place tenderloin on serving platter; cover and let stand 10 minutes.

Cut into thin slices and serve with Horseradish Sauce.


Combine 1/4 cup 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. Makes 1 1/4 c (about 10 calories per tablespoon).

Serving Size: Makes 10 servings

Nutritional Information: About 197 calories per 3 oz. tenderloin and 2 T sauce

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