THREE-PEPPER BEEF TENDERLOIN ROAST Beef tenderloin, the tenderest beef cut of all, makes a sumptuous main dish when seasoned with herbs and plenty of pepper. 1 3- to 3 1/2-pound beef tenderloin roast 1 teaspoon salt 1 teaspoon dried oregano, crushed 1 teaspoon dried thyme, crushed 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion power 1/2 teaspoon ground white pepper 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper

Trim fat from the roast. Combine the salt, oregano, thyme, paprika, garlic powder, onion powder, white pepper, black pepper, and red pepper in a small bowl. Rub the seasoning mixture over all surfaces of the roast. Insert a meat thermometer into the thickest part of the roast.

For a charcoal grill, place roast on the grill rack directly over medium coals. Grill, uncovered, until the meat thermometer registers 140°F for medium-rare doneness (about 30 minutes) or 155°F for medium doneness (about 45 minutes). Turn roast several times during grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place roast on the grill rack; cover and grill as above.

Transfer roast to a cutting board; tent with foil and let stand for 5 minutes (the internal temperature of the roast will rise 5°). Carve into 1/4- to 1/2-inch-thick slices.

Makes 9 or 10 servings.

1 Serving - Calories: 232, Fat: 10g (Saturated: 4g), Cholesterol: 76mg, Sodium: 328mg, Carbohydrate: 1g, Protein: 31g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]