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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
Originally published as Peppered Beef Tenderloin in Taste of Home December/January 2005, p36
This pepper encrusted beef tenderloin recipe is so succulent, it melts in your mouth. Serve with some creamy mashed potatoes and fresh greens for an amazing meal.
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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.
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