Clay's Kitchen : Steak Recipes

Steak Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Peppered Beef Tenderloin with Horseradish Sauce

Servings: 10

1 tablespoon pepper, coarsely ground
1 ½ teaspoon fennel seeds, crushed
½ teaspoon red pepper, ground
⅛ teaspoon nutmeg, ground
⅛ teaspoon mustard, dry
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
5 pound beef tenderloin
cooking spray
horseradish sauce (see recipe below)

Combine spices in a small bowl, set aside. Trim fat from tenderloin and 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°F for 50 minutes or until thermometer registers 140°F for rare to 160°F for medium. Place tenderloin on serving platter, cover and let stand 10 minutes. Cut into thin slices and serve with Horseradish Sauce.

Horseradish Sauce

Servings: About 1 1/4 cup

¼ cup 1% low fat cottage cheese
¼ cup skim milk
3 tablespoon nonfat mayonnaise
1 ½ tablespoon prepared horseradish
1 teaspoon lemon juice
⅛ teaspoon dried whole dillweed

Combine in container of an electric blender or food processor bowl, cover and process until smooth. Pour mixture into a serving bowl.

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