Peppered Beef Tenderloin
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    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