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Peppered Beef Tenderloin Recipe

Photo by: Taste of Home

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

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10-12 Servings
Prep: 10 min. Bake: 45 min. + standing

Ingredients

3 tablespoons coarsely ground pepper
2 tablespoons Crisco® Pure Olive Oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 beef tenderloin roast (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.

Peppered Beef Tenderloin published in Taste of Home December/January 2005, p36

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