Three-pepper Beef Tenderloin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Beef tenderloin |
| 1 | T | Black pepper, freshly ground |
| 2 | t | White pepper |
| 2 | t | Fennel seed, ground |
| 1/2 | t | Salt |
| 1/2 | t | Thyme, ground |
| 1/4 | t | Red pepper, cayenne ground |
INSTRUCTIONS
Trim fat from beef tenderloin. Mix remaining ingredients; rub over beef. Cover and refrigerate 2 hours. Heat oven to 350. Spray shallow roasting pan with nonstick cooking spray. Place beef in pan. Roast uncovered about 40 minutes for medium doneness. Let stand 5 minutes. Cut beef across grain at slanted angle into thin slices. Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@voyager.net> on Mar 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 184
Total Fat: 20.4g
Cholesterol: 96.4mg
Sodium: 251.4mg
Potassium: 372.2mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 22.8g