Categories: Meats, Poultry 
      Yield: 10 servings 
  
      1 tb Pepper; coarsely ground           1/8 ts Garlic powder 
  1 1/2 ts Fennel seeds; crushed             1/8 ts Onion powder 
    1/2 ts Red pepper; ground                  5 lb Beef tenderloin 
    1/8 ts Nutmeg; ground                           Cooking spray 
    1/8 ts Mustard; dry                             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.