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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 8 |
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When you're cooking for a crowd that really savors meat, this peppery, tempting tenderloin is perfect! It's important to let it rest for a few minutes before carving to allow the juices to work through the meat. -Margaret Ninneman, La Crosse, Wisconsin Ingredients:
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon white pepper |
1/2 teaspoon pepper |
1/8 to 1/4 teaspoon cayenne pepper |
1 beef tenderloin roast (3 pounds) |
Directions:
1. Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan.
2. Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Let stand 10 minutes before carving. Yield: 8-10 servings.
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