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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
  • Total Time
    Prep: 5 min. Bake: 65 min. + standing
  • Makes
    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)

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.
Nutrition Facts
3 ounce-weight: 179 calories, 7g fat, 61mg cholesterol, 67mg sodium, 1g carbohydrate, 28g protein. Diabetic Exchanges: 4 lean meat.

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Reviews

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Average Rating:
  • gailbook
    Dec 26, 2012

    No comment left

  • LauraKimberly
    May 2, 2012

    The rub provides great flavor!

  • savoie.luvgspointers
    Apr 28, 2012

    This is really good. Makes great cold beef sandwiches.

  • csschmidt
    Jun 16, 2009

    No comment left