royal_tenderloin.jpg (16062 bytes)Royal Pepper Beef Tenderloin
A Watkins recipe at the Sneaky Kitchen


1 beef tenderloin (about 2 lbs./1 kg)
1 Tbsp./15 mL coarsely crushed Royal Pepper Blend
1 tsp/5 mL Ginger
1 tsp/5 mL Garlic Granules
1/4 cup/60 mL Soy Sauce
Cooking Spray

Trim fat from tenderloin.  Combine Royal Pepper, ginger and garlic granules; rub into all sides of tenderloin.  Place in a large zipper-type plastic bag.  Pour soy sauce over the top.  Seal bag and let marinate in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade.  fold under 3 to 4 inches/8 to 10 cm of small end to achieve uniform thickness.  Place tenderloin on a broiler rack coated with cooking spray.  Insert a meat thermometer into thickest portion of tenderloin.  Roast at 425 F/220 C for 40 to 45 minutes or until meat thermometer registers 140F/60 C (rare)  or 160F/70 C (medium), basting frequently with reserved marinade.  Place tenderloin on serving platter; let stand 10 minutes before slicing.   Garnish with fresh parsley and orange slices.  Makes 8 servings.