Recipe - Three-Pepper Beef Tenderloin

1 One half pound Beef tenderloin
1 tablespoon Black pepper, freshly ground
2 teaspoon White pepper
2 teaspoon Fennel seed, ground
One half teaspoon Salt
One half teaspoon Thyme, ground
One fourth teaspoon Red pepper (cayenne), ground

Trim fat from beef tenderloin. Mix remaining ingredients; rub over beef.
Cover and refrigerate 2 hours.

Heat oven to 350. Spray shallow roasting pan with nonstick cooking spray.
Place beef in pan. Roast uncovered about 40 minutes for medium doneness.
Let stand 5 minutes. Cut beef across grain at slanted angle into thin
slices.

Recipe by: Betty Crocker Posted to MCRecipe Digest V1 #527 by Daphne
djoyce@voyager.net on Mar 20, 1997