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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
  • Total Time
    Prep: 10 min. Bake: 40 min. + standing
  • Makes
    12 servings

Ingredients

  • 3 tablespoons coarsely ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon grated lemon zest
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 beef tenderloin roast (3 to 4 pounds)

Directions

  • Preheat oven to 400°. Mix first five ingredients.
  • Place roast on a rack in a roasting pan; rub with pepper mixture. Roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 40-60 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition 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.

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Reviews

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Average Rating:
  • KristineChayes
    Jan 21, 2018

    Made this today and it was really tasty, family enjoyed it.

  • linmel06
    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!

  • Xzercie
    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.

  • krystaljoy
    Mar 3, 2010

    No comment left

  • katlaydee3
    Jan 1, 2010

    No comment left