22 Reviews

I bought a beautiful piece of eye-fillet for a treat tonight, went looking for a quick recipe for it and found this. The combination of excellent meat and this tasty rub made for a really yummy dinner. Cooked rare, served with parmesan leeks, asparagus and jacket potatoes, it was fantastic.

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JustJanS December 10, 2002

Beef tenderloin was on sale today at my local store. I knew ahead of time,so looked for recipes. This is wonderful - never thought to cook beef tenderloin on a rack in a roasting pan. I got a very nice chunk that was about 2 and 2/3 pounds, had all the ingredients in my cabinet, and we all ate like pigs. None left! Made twice-baked potatoes, and a veggie on the side. This is a keeper, and very easy, and a very tasty, peppery, delight! Thank you!

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HEP MEP January 09, 2003

Used this for our New Year's Day dinner, on a really lovely 1 3/4 lb beef tenderloin. We roasted it for about 20 minutes to get extremely rare meat; it could've gone another 5 and still been sublime. The rub resulted in a spicy, perfectly seasoned roast. I didn't change a thing, and won't in the future. It's totally perfect as is - delicious and memorable. Thanks, Inez, for a spectacular recipe!

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Lizzie-Babette January 01, 2003

Absolutely delicious! I've made this recipe 4 times now, and each time I receive outstanding compliments. The only change I made, after the first go around, was to reduce the thyme measurment a bit. It's not one of my favorite seasonings and I thought it a bit over powering. Super! Thanks MizzNezz!

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Jennifer Nickels January 10, 2004

What a great recipe! Our tenderloin was perfect...nice and pink in the middle and crisp on the outside. I did sear the tenderloin in a bit of olive oil before baking to ensure a nice crust. We had a fabulous Cmas dinner...thanks for sharing this recipe!

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Denise! December 26, 2003

Tasty! I love this rub; it far and away beats similar peppery rubs I've tried. I'm actually considering making it up in bulk to have on hand....and maybe trying it on other dishes. I cooked for 1 hour (raised to 425ish for the last 10 minutes or so) and it was a very nice well done. Going in the favorites pile!

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hodgemo2 May 20, 2010

Loved the rub, and our tenderloin was done perfectly (medium rare). We really like it medium, so I cut sliced from each end. However, medium-rare makes the leftovers better (not overcooked) when we re-heat them then next day. Thanks for an easy to make rub that's comprised of spices that I typically have on hand.

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Kathy :-( January 06, 2010

This is a super rub! The meat comes out nice and juicy and very flavorful. Watch your roasting time though... it really depends on how thick your tenderloin is. Mine was medium after 45 minutes and was rare in more like 37. I've made this a few times now and I tend to start checking the meat thermometer at 35 minutes. Everyone raves about the flavor, though! Just enough "heat" to make it interesting!

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GSCook July 22, 2009

Love this recipe, cooked it to 145 on the meat thermometer for med rare. Love the pepper crust. Served with creamy horseradish sauce on little buns for appetizers. Thanks for sharing this recipe.

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MelinOhio May 31, 2009

This is so good!!!!! I have made this several times now and will continue to do so. Thanks for sharing!

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Mrs. Moon May 20, 2008
Peppery Beef Tenderloin