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Cook'n with Betty Crocker 
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Three-Pepper Beef Tenderloin |
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Serves: 6 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 10 min Marinate: 2 hr Roast: 40 min Stand: 15 min This spicy peppered steak is not for timid taste buds! Serve with a baked potato and a crisp green salad to help balance the spiciness. 1 1/2 pounds beef tenderloin steaks 1 tablespoon freshly ground black pepper 2 teaspoons white peppers 2 teaspoons fennel seed, crushed 1/2 teaspoon salt 1/2 teaspoon ground thyme 1/4 teaspoon ground red pepper (cayenne) 1. Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours. 2. Heat oven to 350°. Spray shallow roasting pan with cooking spray. Place beef in pan. Insert meat thermometer so tip is in center of thickest part of beef. Roast uncovered about 40 minutes or until thermometer read 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand about 15 minutes. ( Temperature will continue to rise about 5°, and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle in thin slices. NUTRITION INFORMATION 1 Serving Calories 125 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 50mg Sodium 240mg Carbohydrate 1g (Dietary Fiber 0g) Protein 18g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 10% DIET EXCHANGES: 2 1/2 Lean Meat From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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