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Four-Pepper Beef Tenderloin

Source: gabeef.org

1 (2 pound) beef tenderloin roast, center cut
1 teaspoon dried oregano leaves, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground white pepper

Heat oven to 425 degrees F.

In small bowl, combine seasoning ingredients. Press evenly into surface of beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast for 35 to 40 minutes for medium rare doneness.

3. Remove roast when meat thermometer registers 135 degrees F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise approximately 10 degrees F to reach 145 degrees F for medium rare.)

Carve roast into 1/2-inch thick slices.

Makes 6 servings.

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