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