Peppery Beef Tenderloin

From: GSCook

On Jul 22, 2009

This is a super rub! The meat comes out nice and juicy and very flavorful. Watch your roasting time though... it really depends on how thick your tenderloin is. Mine was medium after 45 minutes and was rare in more like 37. I've made this a few times now and I tend to start checking the meat thermometer at 35 minutes. Everyone raves about the flavor, though! Just enough "heat" to make it interesting!

From: MelinOhio

On May 31, 2009

Love this recipe, cooked it to 145 on the meat thermometer for med rare. Love the pepper crust. Served with creamy horseradish sauce on little buns for appetizers. Thanks for sharing this recipe.

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!