Peppered Beef Tenderloin Freshly cracked pepper makes all the difference in this mouth-watering recipe from Cynthia. 1 beef tenderloin (2 1/2-4 lbs.) 1 1/2 TB. KOSHER-STYLE FLAKE SALT 1 TB. THYME 2 TB. ROSEMARY CRACKED BLACK PEPPER, to taste (Cynthia prefers to crack PEPPERCORNS with a mortar and pestle—we used our grinder on its coarsest setting—3 TB. for a large 4-lb. roast)

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