---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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