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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 until 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 User ID: 3885016 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 User ID: 3685685 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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