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
- 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)
- Preheat oven to 400°. Combine pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
- Bake, uncovered, 45-65 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand 10 minutes before slicing. Yield: 10-12 servings.
Originally published as Peppered Beef Tenderloin in Taste of Home December/January 2005, p36
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