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Peppered Beef Tenderloin Roast

 Peppered Beef Tenderloin Roast
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
10-12 ServingsPrep: 10 min. Bake: 45 min. + standing


  • 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)


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