Recipe - Peppered Beef Skewers With Onion-Horseradish

1 tablespoon Pepper; coarsely ground
1 One half teaspoon Fennel seeds; crushed
One half 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 pound 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 One fourth cup 1 % low fat cottage cheese, One fourth cup skim milk, 3 T
nonfat mayonnaise, 1 One half 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 One fourth cup (about 10 calories per tablespoon.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini