Peppery Beef Tenderloin

From: Mrs. Moon

On May 20, 2008

This is so good!!!!! I have made this several times now and will continue to do so. Thanks for sharing!

From: Chef #746493

On Mar 25, 2008

Wonderful spice mixture! I rubbed the tenderloin with olive oil before rubbing in the spice mix. I also left the meat out at room temperature for 1 hour before cooking. It was perfect!

From: ms_bold

On Jan 4, 2007

Incredible flavor. I prepared a 12 pound beef tenderloin using increased amounts of this rub. It flew off the buffet table at my holiday open house. I did alter the roasting process a bit, though. I roasted for 20 minutes at 450, and then reduced the temp to 350 and checked every 15-20 minutes for the internal temp to reach 120. When the beef was roasted to "rare", I pulled from the oven, wrapped in foil, and set aside to cool slightly. Later, I sliced thinly and reheated in a chaffing dish with au jus. I offered small fresh sandwich buns and horseradish sauce for guests to create their own sandwiches. It was a hit.

From: Jennifer Nickels

On Jan 10, 2004

Absolutely delicious! I've made this recipe 4 times now, and each time I receive outstanding compliments. The only change I made, after the first go around, was to reduce the thyme measurment a bit. It's not one of my favorite seasonings and I thought it a bit over powering. Super! Thanks MizzNezz!