Peppered Beef Tenderloin Recipe

4.5 2 3
Peppered Beef Tenderloin Recipe
Peppered Beef Tenderloin Recipe photo by Taste of Home
Publisher Photo

Peppered Beef Tenderloin Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
Recommended: 32 Super Steak Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Bake: 65 min. + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Bake: 65 min. + standing

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

  • 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)
  1. Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan.
  2. 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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Reviews forPeppered Beef Tenderloin

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LauraKimberly User ID: 1002364 10661
Reviewed May. 2, 2012

"The rub provides great flavor!"

MY REVIEW
savoie.luvgspointers User ID: 6225701 10201
Reviewed Apr. 28, 2012

"This is really good. Makes great cold beef sandwiches."

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