Peppered Beef Tenderloin

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Melanie 0

A pepper rub gives this moist tender beef a bit of a zippy taste. It takes just minutes to prepare, and the meat slices well. Lining the baking pan with foil makes it a breeze to clean up, too. -Denise Bitner Reedsville, Pennsylvania

Modified from: Peppered Beef Tenderloin

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Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Combine the pepper, oil, rosemary, salt and garlic; rub over tenderloin. Place in roasting pan on rack.
  2. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing.
  3. For sauce, saute onions over low in butter until carmelized. Add red wine and beef broth- reduce to sauce consistency over high heat.