Three-Pepper Beef Tenderloin

Serves: 6
Total Calories: 180


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.

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.

Nutritional Facts:

Serves: 6
Total Calories: 180
Calories from Fat: 80

This Three-Pepper Beef Tenderloin recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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Three-Pepper Beef Tenderloin

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