Prep Time
5 Mins
Broil Time
15 Mins
Bake Time
35 Mins
Stand Time
40 Mins
Makes 6 to 8 servings

This peppered beef tenderloin recipe is perfect for holidays and special occasions.

How to Make It

Step 1

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

Step 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.

Chef'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.

Ratings & Reviews

brendacrowe's Review

December 30, 2011
I made this Christmas eve for 20. I had 2 - 8.5 tenderloins trimmed and it was excellent !!! I tied the 2 pieces of meat which helped it fit in 1 roasting pan. I also did double the sauce which took for ever to reduce. I did make the sauce the day before. I had a Baked potato bar ...To ease my stress and even had some meat leftover. My family loved it !!!!

MichelleH29's Review

February 11, 2010
This recipe is good, but nothing exceptional. Definitely need to double the sauce recipe to have enough. Not sure if I'll make this one again or not.