| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Poultry |
10 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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