ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peppered Beef Tenderloin With Portobello-Marsala Sauce

Prep time 5 mins
Broil time 15 mins
Bake time 35 mins
Stand time 40 mins
Yield Makes 6 to 8 servings
This peppered beef tenderloin recipe is perfect for holidays and special occasions.

Ingredients

  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon dried thyme
  • 1 (4-pound) beef tenderloin, trimmed
  • Portobello-Marsala Sauce
  • Garnishes: fresh thyme sprigs, roasted garlic bulbs

How to Make It

  1. Combine first 5 ingredients; pat mixture evenly over beef. Cover and stand at room temperature 30 minutes.

  2. Broil 6 inches from heat 15 minutes on a lightly greased rack in a roasting pan; reduce oven temperature to 375°, and bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 140° or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Portobello-Marsala Sauce. Garnish, if desired.

Cook's Notes

Ask your butcher to trim the tenderloin, or do it yourself. Use a sharp, thin knife to cut away the top layer of fat and the thin (about 2-inch-wide) membrane called silver skin.