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