Saturday, December 27, 2008

Peppered Beef Tenderloin

Jim was in charge of this one. He found a really good sale on a beef tenderloin, so we cut it in half so we could make two meals out of it. The recipe was found on All Recipes and scaled down to what we needed. It was really good!

1.5 tbsp. coarsely ground pepper
1 tbsp. olive oil
1/2 tbsp. grated lemon peel
1/2 tsp. salt
2 garlic cloves, minced
1.5 pound beef tenderloin

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400 degrees Fahrenheit 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.

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