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Peppered Beef Tenderloin Recipe

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When you're cooking for a crowd that really savors meat, this peppery, tempting tenderloin is perfect! It's important to let it rest for a few minutes before carving to allow the juices to work through the meat. -Margaret Ninneman, La Crosse, Wisconsin

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Peppered Beef Tenderloin Recipe

Prep: 5 min. Bake: 65 min. + standing

Yield: 8-10 Servings

5 65 70

Ingredients

1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 beef tenderloin roast (3 pounds)

Directions

Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan.
Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Let stand 10 minutes before carving. Yield: 8-10 servings.

Editor's Note: After seasoning, the uncooked tenderloin may be wrapped tightly and refrigerated overnight for a more intense flavor.

Originally published as Peppered Beef Tenderloin in Taste of Home August/September 1996, p27

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