Beef Tenderloin With Four Peppers

Beef Tenderloin With Four Peppers

Ingredients:
beef, grass-fed, ground, raw
spices, oregano, dried
spices, paprika
salt, table
spices, thyme, dried
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, pepper, black
peppers, sweet, green, raw

Directions:
Heat oven to 425 degrees.
In small bowl, combine seasoning ingredients.
Press evenly into surface of beef roast.
Place roast on rack in shallow roasting pan.
I.
nsert oven-proof meat thermometer so tip is centered in the thickest part of the beef.
Do not add water or cover.
Roast in 425 degree oven for 35 to 40 minutes for medium rare doneness.
Remove roast when meat thermometer registers 135 degrees.
Transfer roast to carving board; tent loosely with aluminum foil.
Let stand 15 minutes.
(Temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare.
).
Carve roast into 1/2-inch-thick slices.