Four-Pepper Beef Tenderloin
Cut: Tenderloin Roast
Preparation Time: 5 Minutes
Cook Time: 1 hour |
|
 |
Main Ingredients:
2 lb. beef tenderloin roast, center cut
Seasoning Ingredients:
1 tsp. dried oregano leaves, crushed
1 tsp. sweet paprika
1 tsp. salt
1 tsp. dried thyme leaves, crushed
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/4 tsp. ground red pepper
1/4 tsp. ground white pepper
Directions:
- Heat oven to 425 degrees. In small bowl, combine seasoning ingredients. Press evenly into surface of beef roast.
- Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in the thickest part of the beef. Do not add water or cover. Roast in 425 degree oven for 35 to 40 minutes for medium rare doneness. Remove roast when meat thermometer registers 135 degrees. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare.)
- Carve roast into 1/2-inch-thick slices. Makes 6 servings.
Recipe Tips:
- Serve with mashed potatoes seasoned with sour cream and chives.
- A center cut beef tenderloin is cut from the center portion of the whole tenderloin. The center cut is uniform in size, ensuring even cooking throughout.
- Paprika is a powder made by grinding sweet red pepper pods, making it the fourth pepper in the rub. The flavor can range from mild to hot and the color is bright orange-red to red.
Recipe Notes:
Nutrition information for 1/6 of recipe: 257 calories; 32 g protein; 0 g carbohydrate; 13 g fat; 4.8 mg iron; 460 mg sodium; 94 mg cholesterol.
|
|