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Peppercorn Beef Tenderloin




Source of Recipe


WW Boards


Recipe Introduction


Serves 14 at 5 POINTS a serving (3 oz)


List of Ingredients




4 lb beef tenderloin
½ cup low sodium soy sauce, divided
2 tsp freshly ground pink peppercorns
2 tsp freshly ground green peppercorns
2 tsp freshly ground black peppercorns
2 tsp ground ginger
1 ½ tsp ground cardamom
8 cloves garlic, minced
PAM


Recipe



Trim fat from tenderloin. Combine 2 TBS of the soy sauce and next 6 ingredients; stir well. Rub the tenderloin with this mixture. Place tenderloin in a large heavy duty zip lock bag. Pour remaining soy sauce over tenderloin. Seal bag and shake until meat is well coated. Marinate in the fridge for 8 hours, turning occasionally. Remove tenderloin from bag and reserve the marinade. Place marinade in a small saucepan and bring to a boil. Remove from heat and set aside. Place tenderloin on a PAM coated rack and place in a shallow roasting pan. Insert meat thermometer into the thickest part of the tenderloin. Bake at 425 degrees for 45 minutes or until the thermometer reads 140 for rare, 160 for medium, basting often with the marinade. Remove from the oven and let stand for 10 minutes before slicing.