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Peppered Beef Tenderloin Recipe

Peppered Beef Tenderloin Recipe photo by 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

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Peppered Beef Tenderloin Recipe

Prep: 10 min. Bake: 45 min. + standing

Yield: 10-12 Servings

10 45 55

Ingredients

3 tablespoons coarsely ground pepper
2 tablespoons 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.

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

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Peppered Beef Tenderloin

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Reviewed on Jan. 28, 2012 by linmel06

I have made this recipe twice and both time with rave reviews! I put whole peppercorns in a plastic bag or between pieces of wax paper and crushed with a rolling pin. A lot of work, but worth it. I also rubbed the beef with the mix and let sit in the fridge for several hours. You can't go wrong with tenderloin!

Reviewed on Dec. 21, 2010 by Xzercie

This was my first time preparing tenderloin and it was for a large crowd. It took forever to grind all the pepper with a hand grinder. Definitely would recommend getting that done ahead of time. I did receive many compliments. Everyone seemed to really enjoy this entree.