Peppered beef tenderloin recipe
Peppered Beef Tenderloin
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I found this recipe when my wife & I moved in to her childhood home after her mom died in September, 2004. This recipe was originally for prime rib, but it makes any decent cut of meat come out tender and juicy. The secret is searing it at high heat, then letting it slow roast in the oven. This is definitely worth the wait. An accurate meat thermometer is an absolute must to get this just right.
Ready in: 3 hours 25 mins
- 3-4 beef tenderloin or other quality cut of roast
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
Prep: 10 mins | Cook: 3 hours 15 mins
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine all spices in a small bowl & mix thoroughly.
3. Sprinkle and rub into meat all over.
4. Place roast on a small roasting rack and use a pan to catch the drippings.
5. Bake uncovered at 425 degrees for 55-60 minutes.
6. Turn oven down to 150 degrees for 65 minutes (do not open door to release the heat.)
7. Turn oven up to 170 degrees for 70 minutes or until desired degree of doneness while checking with a meat thermometer to get an internal temperature of 140-150 degrees for medium rare.
8. Let stand 10 minutes then slice and enjoy!
Reference: Peppered beef tenderloin recipe
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