Peppered Beef Tenderloin Recipe

4.5 2 3
Peppered Beef Tenderloin Recipe
Peppered Beef Tenderloin Recipe photo by Taste of Home
Publisher Photo

Peppered Beef Tenderloin Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Bake: 65 min. + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. Bake: 65 min. + standing

Ingredients

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

Directions

Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan. Bake, uncovered, at 425° until meat is cooked as desired. Allow approximately 45-50 minutes for medium-rare or until a meat thermometer reads 150°, 62-65 minutes for medium (160°) and 67-70 minutes for 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.
Originally published as Peppered Beef Tenderloin in Taste of Home August/September 1996, p27

  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon white pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 beef tenderloin (3 pounds)
  1. Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan. Bake, uncovered, at 425° until meat is cooked as desired. Allow approximately 45-50 minutes for medium-rare or until a meat thermometer reads 150°, 62-65 minutes for medium (160°) and 67-70 minutes for 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.
Originally published as Peppered Beef Tenderloin in Taste of Home August/September 1996, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeppered Beef Tenderloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
LauraKimberly User ID: 1002364 10661
Reviewed May. 2, 2012

"The rub provides great flavor!"

MY REVIEW
savoie.luvgspointers User ID: 6225701 10201
Reviewed Apr. 28, 2012

"This is really good. Makes great cold beef sandwiches."

Loading Image