Peppered Beef Tenderloin

By newbaucher

When you're cooking for a crowd that really savors meat, this peppery, tempting tenderloin is perfect! It's important to let it rest for a few minutes before carving to allow the juices to work through the meat. -Margaret Ninneman, La Crosse, Wisconsin

Ingredients

• This tempting, well-seasoned tenderloin is perfect for folks who really savor a hearty beef dinner. It’s important to let it rest for about 10 minutes before carving to allow the juices to work through the meat.

Details

Servings 8

Preparation

Step 1

Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan. Bake, uncovered, at 425° until meat is cooked as desired. Allow approximately 45-50 minutes for rare or until a meat thermometer reads 140°, 62-65 minues for medium (160°) and 67-70 minutes for well-done (170°). Let stand 10 minutes before carving.

*Editor’s Note: After seasoning, the uncooked tenderloin may be wrapped tightly and refrigerated overnight for a more intense flavor.