Peppered Beef Tenderloin with Horseradish Sauce

Peppered Beef Tenderloin with Horseradish Sauce

Makes 10 servings


  • 1 tbsp ground pepper
  • 1 ½ tsp crushed fennel seeds
  • ½ tsp red pepper flakes
  • 1/8 tsp ground nutmeg
  • 1/8 tsp dry mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 5 pounds beef tenderloin
  • Nonstick cooking spray
  • ¼ cup low fat 1% cottage cheese
  • ¼ cup skim milk
  • 3 tbsp fat free mayonnaise
  • 1 ½ tbsp horseradish sauce
  • 1 tsp lemon juice
  • 1/8 tsp dried dill weed


  1. Combine spices in a small bowl; set aside. Trim the 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.
  2. Bake at 375° for 50 minutes or until thermometer registers 140° (rare) to 160° (medium).
  3. Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices and serve with Horseradish sauce.
  4. Horseradish sauce: combine low fat cottage cheese, skim milk, nonfat mayonnaise, prepared horseradish, lemon juice, and dried dill weed in container of an electric blender or food processor bowl. Cover and process until smooth.