Peppered Beef Tenderloin

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
Cooking spray

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 thickest portion of meat. Bake at 375* for 50 minutes or until thermometer registers 140* (rare). Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices. Yield: 10 servings.

Sandy Kapoor, In Health
From: the recipe collection of Fred Towner