Peppered Beef Tenderloin

Name: Peppered Beef Tenderloin
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 8-10 servings.
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)

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

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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before carving.

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