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

Peppered Beef Tenderloin Roast Recipe

Publisher Photo
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: 45 min. + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + standing
MAKES: 10-12 servings

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)

Nutritional Facts

1 serving (4 ounces) equals 225 calories, 13 g fat (5 g saturated fat), 72 mg cholesterol, 249 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein.

Directions

  1. Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
  2. 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

Nutritional Facts

1 serving (4 ounces) equals 225 calories, 13 g fat (5 g saturated fat), 72 mg cholesterol, 249 mg sodium, 1 g carbohydrate, trace fiber, 23 g protein.

Reviews for Peppered Beef Tenderloin Roast

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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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