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Four-Pepper Beef Tenderloin




Source of Recipe


Vernalisa's


List of Ingredients




2 lb. beef tenderloin roast, center cut
Seasoning

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



Recipe




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.