Slices of beef tenderloin are perfectly seasoned with three kinds of peppers in this flavorful dish.
Three-Pepper Beef Tenderloin
- Prep Time 10 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 7
Ingredients
- 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)
Instructions
-
Step1Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
-
Step2Heat 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
125
Calories
6g
Total Fat
18g
Protein
1g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 125
- Calories from Fat
- 55
- Total Fat
- 6g
- Saturated Fat
- 2g
- Cholesterol
- 50mg
- Sodium
- 240mg
- Total Carbohydrate
- 1g
- Dietary Fiber
- 0g
- Protein
- 18g
% Daily Value*:
- Iron
- 10%
- 10%
Exchanges:
Tips from the Betty Crocker Kitchens
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