Four-Pepper Tenderloin Roast Recipe
This four pepper tenderloin roast is a beef roast prepared and flavored with black, red and white pepper with oregano, thyme and paprika for that smoked taste. served with a side of herbed potatoes and steamed vegetables, this four pepper tenderloin roast is a great and complete meal.
Ingredients
| Beef tenderloin roast | 1 | |
| Dried thyme leaves | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1⁄2 Teaspoon | |
| Garlic powder | 1⁄2 Teaspoon | |
| Onion powder | 1⁄2 Teaspoon | |
| Ground white pepper | 1⁄2 Teaspoon | |
| Ground red pepper | 1⁄4 Teaspoon |
Directions
Combine oregano, thyme, paprika, salt, black pepper garlic powder, onion powder, white pepper and red pepper; nib over surface of beef tenderloin toast.
Place roast on rack in open roasting pan.
Insert meat thermometer so bulb is centered in thickest part.
Do not add water.
Do not cover.
Roast in 425 degrees F oven to rare, 45 - 50 minutes.
Remove roast from oven when meat thermometer registers 135 degrees F.
Tent with foil and allow roast to stand 15 - 20 minutes in warm place before carving (Roast will continue to rise about 5 degrees F in temperature, to 140 degrees F for rare.)
Carve roast into 1/4 - 1/2 inch slices.
Place roast on rack in open roasting pan.
Insert meat thermometer so bulb is centered in thickest part.
Do not add water.
Do not cover.
Roast in 425 degrees F oven to rare, 45 - 50 minutes.
Remove roast from oven when meat thermometer registers 135 degrees F.
Tent with foil and allow roast to stand 15 - 20 minutes in warm place before carving (Roast will continue to rise about 5 degrees F in temperature, to 140 degrees F for rare.)
Carve roast into 1/4 - 1/2 inch slices.
Chef
