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Pepper Beef Tenderloin (6 servings)

This spicy peppered steak is not for timid taste bus! Serve with baked potato and a crisp green salad to help balance the spiciness.

Ingredients For Pepper Beef Tenderloin

1 1/2 pounds beef tenderloin
1 tbsp freshly ground black pepper
2 tsp white pepper
2 teaspoons fennel seed, crushed
1/2 tsp salt
1/2 tsp ground thyme
1/4 ground red pepper (cayenne)

Preparation Method For Pepper Beef Tenderloin

1. Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate for at least 2 hours but no longer than 24 hours.

2. Heat oven to 350^oF. Spray shallow roasting pan with cooking spray. Place beef in pan. Insert meat thermometer so tip is in the center of thickest part of beef.

3. Roast, uncovered, for about 40 minutes or until thermometer reads 140 degree (medium-rare doneness).

4. Cover beef loosely with the tent of aluminum foil and let stand for about 15 minutes. (Temperature will continue to rise about 5 degree and beef will be easier to carve as juice set up.) Cut beef across grain at slanted angle into thin slices.

Nutritional Fact (per serving)

Total Fat : 6 g
Saturated Fat: 2g
Protein : 18g
Dietary Fiber: 0g
Carbohydrate: 1g
Cholesterol : 50mg
Sodium : 240mg
Calories : 125

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