Roast Beef Recipes
Four-Pepper Beef Tenderloin
Yield: 6 servings
Ingredients
- 1 (2 pound) beef tenderloin roast, center cut
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground white pepper
Instructions
- Heat oven to 425 degrees F.
- In small bowl, combine seasoning ingredients. Press evenly into surface of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
- Roast for 35 to 40 minutes for medium rare doneness.
- Remove roast when meat thermometer registers 135 degrees F.
- Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 minutes. (Temperature will continue to rise approximately 10 degrees F to reach 145 degrees F for medium rare.)
- Carve roast into 1/2 inch thick slices.
Attribution
gabeef.org