Peppercorn beef tenderloin

Yield: 14 Servings

Measure Ingredient
1 \N Beef tenderloin, (4-pound)
½ cup Low-sodium soy sauce, divided
2 teaspoons Freshly ground pink peppercorns
2 teaspoons Freshly ground green peppercorns
2 teaspoons Freshly ground black peppercorns
2 teaspoons Ground ginger
1½ teaspoon Ground cardamom
8 \N Cloves garlic, minced
\N \N Vegetable cooking spray
\N \N Curly endive, (optional)
\N \N Orange rind strips, (optional)

Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining ¼ cup plus 2 tablespoons soy sauce in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloin from bag, reserving marinade.

Fold under 3 to 4 inches of small end. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 deg for 45 minutes or until meat thermometer registers 140 deg (rare) or 160 deg (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing. Yield: 14 servings (serving size: 3 ounces).

NOTES : Garnish with curly endive and orange rind strips, if desired.

Recipe by: Cooking Light, Nov/Dec 1993, page 144 Posted to MC-Recipe Digest V1 #482 by kmeade@... (The Meades) on Feb 12, 1997.

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