THREE-PEPPER BEEF TENDERLOIN

Three-Pepper Beef Tenderloin image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 7

1 1/2-pound beef tenderloin
1 tablespoon freshly ground black pepper
2 teaspoons white pepper
2 teaspoons fennel seed, crushed
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)

Steps:

Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°. Spray shallow roasting pan with cooking spray. Place beef in pan. Insert meat thermometer so tip is in center of thickest part of beef. Roast uncovered about 40 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand about 15 minutes. (Temperature will continue to rise about 5°, and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.

Nutrition Facts : Calories 125, Carbohydrate 1 g, Cholesterol 50 mg, Fiber 0 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg