Peppered Beef Tenderloin with Horseradish Sauce

Yields:	10 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	80 minutes

Ingredients

		---	Beef
1	tablespoon	black pepper	ground
1 1/2	teaspoons	fennel seeds	crushed
1/2	teaspoon	red pepper flakes
1/8	teaspoon	nutmeg
1/8	teaspoon	prepared mustard	dry
1/8	teaspoon	garlic powder
1/8	teaspoon	onion powder
5	pounds	beef, tenderloin
1	x	nonstick cooking spray	spray
		---	Horseradish Sauce
1/4	cup	cottage cheese (low-fat 1%)
1/4	cup	milk	skim
3	tablespoons	mayonnaise, fat free
1 1/2	tablespoons	horseradish sauce
1	teaspoon	lemon juice
1/8	teaspoon	dill weed	dried

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.

Horseradish Sauce:

Combine low fat cottage cheese, skim milk, nonfat mayonnaise, prepared horseradish, lemon juice, and dried dillweed in container of an electric blender or food processor bowl.

Cover and process until smooth.

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Member Review

Whole Wheat Buttermilk Pancakes

I have been using this recipe ever since I was diagnosed with Diabetes over three years ago. It is easy and fast to make Very good tasting One young lad 8 years old that we baby sat overnight said 'These are the best pancakes I've ever eaten' Terry Kennett

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