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Peppered Beef Tenderloin Roast Recipe

Peppered Beef Tenderloin Roast Recipe

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 YIELD: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)

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.

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.

Reviews for Peppered Beef Tenderloin Roast

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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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Wine Pairings

Full-Bodied Red Wine

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