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Peppered Beef Tenderloin

Freshly cracked pepper makes all the difference in this mouth-watering recipe


Peppered Beef Tenderloin
source Penzeys
categories meat, main dish
yield Serves 12
prep time 10 minutes
total time 45 minutes

INGREDIENTS
  • 1 beef tenderloin (2 1/2-4 lbs.)
  • 1 ½ TB. KOSHER-STYLE FLAKE SALT
  • 1 TB. THYME
  • 2 TB. ROSEMARY
  • CRACKED BLACK PEPPER, to taste

    • INSTRUCTIONS
  • 1. Preheat oven to 425°F.
  • 2. Spray a roasting pan with nonstick cooking spray.
  • 3. In a small bowl, combine the SALT, THYME and ROSEMARY. Set aside.
  • 4. Spread the CRACKED PEPPER in the bottom of the roasting pan.
  • 5. Rub the meat with the salt and herb mixture. Place the meat in the pan and roll it in the PEPPER.
  • 6. Cover with foil and bake at 425°F for 20-30 minutes.
  • 7. When the meat's internal temperature reaches 125°F, remove the foil and continue to bake until it reaches 145°F for medium rare.
  • 8. Let rest before slicing. SO GOOD.

    • NOTES
    (Cynthia prefers to crack PEPPERCORNS with a mortar and pestle—we used our grinder on its coarsest setting—3 TB. for a large 4-lb. roast)

    NUTRITION