Peppered Beef Tenderloin
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.
Ingredients
3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 whole beef tenderloin (3 to 4 pounds)
Directions
Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
Bake, uncovered, at 400F for 45-65 minutes or until beef reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160*F; well-done, 170*). Cover and let stand
for 10 minutes before slicing. Yield: 10-12 servings.
Source: Taste of Home
Ingredients
3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 whole beef tenderloin (3 to 4 pounds)
Directions
Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
Bake, uncovered, at 400F for 45-65 minutes or until beef reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160*F; well-done, 170*). Cover and let stand
for 10 minutes before slicing. Yield: 10-12 servings.
Source: Taste of Home
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