Beef Tenderloin With Four Peppers

• 2 lbs beef tenderloin, center cut
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves, crushed
• 12 teaspoon garlic powder
• 12 teaspoon ground black pepper
• 12 teaspoon onion powder
• 14 teaspoon ground red pepper
• 14 teaspoon white pepper
• 14 teaspoon crushed green peppercorn

1. Heat oven to 425 degrees.
2. In small bowl, combine seasoning ingredients.
3. Press evenly into surface of beef roast.
4. Place roast on rack in shallow roasting pan.
5. I.
6. nsert oven-proof meat thermometer so tip is centered in the thickest part of the beef.
7. Do not add water or cover.
8. Roast in 425 degree oven for 35 to 40 minutes for medium rare doneness.
9. Remove roast when meat thermometer registers 135 degrees.
10. Transfer roast to carving board; tent loosely with aluminum foil.
11. Let stand 15 minutes.
12. (Temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare.
13. ).
14. Carve roast into 1/2-inch-thick slices.

beef tenderloin, oregano, sweet paprika, salt, thyme, garlic, ground black pepper, onion powder, ground red pepper, white pepper, green peppercorn

Taken from www.food.com/recipe/beef-tenderloin-with-four-peppers-206747 (may not work)