Yield: 10 servings
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
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 thickest 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 ounce tenderloin and 2 tablespoon sauce).
SAUCE:
Combine 1/4 cup 1 % low fat cottage cheese, 1/4 cup skim milk, 3 tablespoon nonfat mayonnaise, 1-1/2 tablespoon prepared horseradish, 1 teaspoon lemon juice, and 1/8 teaspoon 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 cup (about 10 calories per tablespoon).