Three-pepper beef tenderloin

Yield: 6 Servings

Measure Ingredient
1½ pounds Beef tenderloin
1 tablespoon Black pepper, freshly ground
2 teaspoons White pepper
2 teaspoons Fennel seed, ground
½ teaspoon Salt
½ teaspoon Thyme, ground
¼ teaspoon Red pepper (cayenne), ground

Trim fat from beef tenderloin. Mix remaining ingredients; rub over beef.

Cover and refrigerate 2 hours.

Heat oven to 350. Spray shallow roasting pan with nonstick cooking spray.

Place beef in pan. Roast uncovered about 40 minutes for medium doneness.

Let stand 5 minutes. Cut beef across grain at slanted angle into thin slices.

Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@...> on Mar 20, 1997

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