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Peppered Beef Tenderloin Roast Recipe
Peppered Beef Tenderloin Roast Recipe photo by Taste of Home
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Peppered Beef Tenderloin Roast Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + standing
MAKES: 12 servings

Ingredients

  • 3 tablespoons coarsely ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon grated lemon peel
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 beef tenderloin roast (3 to 4 pounds)

Nutritional Facts

3 ounces cooked beef: 188 calories, 9g fat (3g saturated fat), 49mg cholesterol, 197mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Directions

  1. Preheat oven to 400°. Mix first five ingredients.
  2. Place roast on a rack in a roasting pan; rub with pepper mixture. Roast to desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 40-60 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Yield: 12 servings.
Originally published as Peppered Beef Tenderloin in Taste of Home December/January 2005, p36

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Reviews for Peppered Beef Tenderloin Roast

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
linmel06 154169
Reviewed Jan. 28, 2012

"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!"

MY REVIEW
Xzercie 65124
Reviewed Dec. 21, 2010

"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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