Peppercorn Beef Tenderloin Recipe
Servings: 12
Ingredients
- 1 x Beef tenderloin, (4-lb.)
- 1/2 c. Low-sodium soy sauce, divided
- 2 tsp Freshly grnd pink peppercorns
- 2 tsp Freshly grnd green peppercorns
- 2 tsp Freshly grnd black peppercorns
- 2 tsp Grnd ginger
- 1 1/2 tsp Grnd cardamom
- 8 x Cloves garlic, chopped
- Vegetable cooking spray
- Curly endive, (optional)
- Orange rind strips, (optional)
Directions
- Trim fat from tenderloin. Combine 2 Tbsp. soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mix. Combine tenderloin and remaining 1/4 c. plus 2 Tbsp. soy sauce in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hrs, turning bag occasionally. Remove tenderloin from bag, reserving marinade.
- Fold under 3 to 4 inches of small end. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 deg for 45 min or possibly till meat thermometer registers 140 deg (rare) or possibly 160 deg
- (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 min before slicing.
- Yield: 14 servings (serving size: 3 ounces).
- NOTES : Garnish with curly endive and orange rind strips, if you like.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 35 | |
| Calories from Fat 9 | 26% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 612mg | 26% |
| Potassium 190mg | 5% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.28g | 0% |
| Protein 3.47g | 6% |
