A pepper rub gives beef tenderloin rich, bold flavor. It takes just minutes to prepare, and lining the pan with foil makes cleanup a breeze, too.
—DENISE BITNER REEDSVILLE, PA
PREP: 10 MIN. • BAKE: 40 MIN. + STANDING • MAKES: 12 SERVINGS
3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
2 garlic cloves, minced
1 teaspoon salt
1 beef tenderloin roast (3 to 4 pounds)
1. Preheat oven to 400°. Mix the first five ingredients.
2. Place roast on a rack in a roasting pan; rub with pepper mixture. Roast until desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), 40-60 minutes. Remove roast from oven; tent with foil. Let roast stand 15 minutes before slicing.
Per 3 ounces cooked beef: 188 cal., 9g fat (3g sat. fat), 49mg chol., 197mg sod., 1g carb. (0 sugars, 1g fiber), 24g pro.
Diabetic Exchanges: 3 lean meat, 1/2 fat.
DID YOU KNOW?
Beef tenderloin is a lean cut of beef and a good source of protein. Eating protein increases the feeling of being satisfied and may help curb cravings for carbs and fats.