Peppered Beef Tenderloin
Taste of Home
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A pepper rub gives this moist tender beef a bit of a zippy taste. It takes just minutes to prepare, and the meat slices well. Lining the baking pan with foil makes it a breeze to clean up, too.
-Denise Bitner
Reedsville, Pennsylvania
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 45 min. + standing
Ingredients:
- 3 tablespoons coarsely ground pepper
- 2 tablespoons olive oil
- 1 tablespoon grated lemon peel
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1 whole beef tenderloin (3 to 4 pounds)
Directions:
Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
Bake, uncovered, at 400° for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 10 minutes before slicing. Yield: 10-12 servings.