Ingredients
1 tbsp pepper, coarsely ground
1 1/2 tsp fennel seeds, crushed
1/2 tsp red pepper, ground
1/8 tsp nutmeg, ground
1/8 tsp mustard, dry
1/8 tsp garlic powder
1/8 tsp onion powder
5 lb beef tenderloin
1 cooking spray
1 horseradish sauce, tf
Directions
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.
Servings: 10 servings
Peppered Beef Tenderloin With Horseradish Sau Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Recipes as a concept can be found back into the far past, at least as far as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient records were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into Roman times 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals were split into appetizers, entrees and desserts, something we still use today. Aspicius tells us how the Roman chefs were skilled in the use of many spices, including some familiar names such as bay, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new herbs and spices led to an outbreak in recipe books, many of which are now in academic collections. When we get to the twentieth century, cooking publications are in high demand, due to higher levels of literacy, increased leisure time and having more money to spend. The TV revolution brings us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Peppered Beef Tenderloin With Horseradish Sau recipe.
