Title: Peppered beef tenderloin with horseradish sau
 Categories: Meats, Poultry
      Yield: 10 Servings
 
      1 tb Pepper; coarsely ground
  1 1/2 ts Fennel seeds; crushed
    1/2 ts Red pepper; ground
    1/8 ts Nutmeg; ground
    1/8 ts Mustard; dry
    1/8 ts Garlic powder
    1/8 ts Onion powder
      5 lb Beef tenderloin
           Cooking spray
           Horseradish sauce; TF
 
  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.