Three-Pepper Beef Tenderloin Roast

Tender beef tenderloin, seasoned with a trio of peppers, will make guests feel you've gone the extra mile for them.

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  • Makes: 9 servings
  • Prep: 15 mins
  • Grill: 1 hr
  • Stand: 15 mins

Three-Pepper Beef Tenderloin Roast

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Directions

  1. Trim the fat from roast. For rub, in a small bowl combine salt, oregano, thyme, paprika, garlic powder, onion powder, white pepper, black pepper, and cayenne pepper. Sprinkle rub evenly over roast; rub in with your fingers.
  2. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place meat on grill rack over drip pan. Cover and grill for 1 to 1-1/4 hours or until medium-rare doneness (135 degree F). Add additional coals as necessary to maintain heat. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.)
  3. Transfer meat to a cutting board; tent meat with foil and let stand for 15 minutes before carving into 1/4- to 1/2-inch-thick slices. The meat's temperature after standing should be 145 degree F. Makes 9 or 10 servings.
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Nutrition Facts (Three-Pepper Beef Tenderloin Roast)

  • Per serving:
  • 253 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 93 mg chol. ,
  • 328 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 32 g pro.
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