Peppered Beef Tenderloin
Contributed by: Chris WebAdmin. of RecipesNow.com
- 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