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Peppered Beef Tenderloin

 Peppered Beef Tenderloin
When you're cooking for a crowd that really savors meat, this peppery, tempting tenderloin is perfect! It's important to let it rest for a few minutes before carving to allow the juices to work through the meat. -Margaret Ninneman, La Crosse, Wisconsin
8-10 ServingsPrep: 5 min. Bake: 65 min. + standing

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 beef tenderloin roast (3 pounds)

Directions

  • Combine seasonings and rub over entire tenderloin. Place on a rack in
  • a roasting pan.
  • Bake, uncovered, at 425° until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°) Let stand 10 minutes before carving.
  • Yield: 8-10 servings.
Editor's Note: After seasoning, the uncooked tenderloin may be wrapped tightly and refrigerated overnight for a more intense flavor.