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> FOUR-PEPPER BEEF TENDERLOIN, Beef
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post Jan 24 2003, 05:31 PM
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This recipe courtesy Laurie Uzee
FOUR-PEPPER BEEF TENDERLOIN

1 2lb well trimmed beef tenderloin roast, center cut

Seasoning:

1 teaspoon ea. oregano, thyme, paprika and salt
1/2 teaspoon ea. black pepper, garlic powder and onion powder
1/4 teaspoon ea. white pepper and red pepper

Preparation:

Heat oven to 425 degrees. In a small bowl, combine seasoning. Press
seasoning evenly into roast.

Place roast on rack in shallow roasting pan. do not add water or cover.
roast in 425 degree oven for 35-40 min. for medium rare. Remove roast
to carving board when meat thermometer registers 135 degrees; tent
loosely w/alumninum foil. Let stand for 15 min. (Temperature will
continue to rise approx. 10 degrees to reach 145 degrees for medium
rare)

Carve beef into 1/2 inch thick slices. Serve w/greens and sweet
potatoes.

Serves 6
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