Spice-Rubbed Beef Tenderloin (A Foolproof Holiday Recipe!)

The Butcher’s Best: The Essential Ingredients & Tools

This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.

• The Roast (The Star of the Show!):
  • Beef Tenderloin: This is the ultimate, “special occasion” cut of beef.¹ It is incredibly lean and prized for its buttery, melt-in-your-mouth tenderness. For this recipe, you’ll need a large, 5- to 6-pound trimmed roast.
• The Savory Spice Rub (The Flavor Powerhouse!):
  • The Spice Blend: The secret to the deep, complex, and aromatic crust is this homemade spice rub. A classic, savory blend of dried thyme, garlic powder, cumin, and paprika provides a beautiful, smoky base, while a pinch of ground red pepper adds a wonderful, subtle warmth.
• The Key Equipment (A Meat Thermometer!):
  • An Instant-Read Thermometer: This is the single most important, non-negotiable tool for a perfect roast.² Because tenderloin is so lean and so expensive, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature without any guesswork.

The Roasting Masterclass: The Secret to a Perfectly Tender Roast

This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.

1. Room Temperature is Key: A crucial, professional step! By letting your large roast sit at room temperature for at least 30 minutes, you are allowing the chill from the refrigerator to come off. This is the key that will help your roast to cook much more quickly and, most importantly, evenly.
2. The High-Heat Sear First: The initial, 15-minute blast of very high heat ($500^{\circ}F$) is the key that creates the beautiful, dark, and crackly crust on the outside of the roast through the Maillard reaction.
3. The “Low and Slow” Cook: Immediately turning the oven down to a moderate 375°F temperature is the secret to a perfect, edge-to-edge, rosy-pink interior. This gentle heat cooks the roast slowly and evenly, preventing the outer layers from becoming overcooked and grey before the center is done.
4. Trust Your Thermometer (Pull at 130°F!): You must pull your roast from the oven when your instant-read thermometer registers $130^{\circ}F$ for a perfect medium-rare. The roast will continue to cook as it rests.
5. Rest, Rest, REST!: You must let your finished roast rest for at least 10-20 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast.

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Step-by-Step to the Perfect Spice-Rubbed Tenderloin

This elegant, festive meal is a joy to prepare.

Part 1: The Aromatic Spice Rub

Step 1: First, let your 5- to 6-pound tenderloin rest at room temperature for 30 minutes. When you are ready to cook, preheat your oven to 500°F ($260^{\circ}C$).

Step 2: In a small bowl, stir together your 2 1/2 teaspoons of kosher salt with the black pepper, dried thyme, garlic powder, ground cumin, paprika, and ground red pepper.

Step 3: Pat your roast completely dry with paper towels. Rub the 1 tablespoon of olive oil evenly all over the tenderloin.

Step 4 (The Fun Part!): Sprinkle your prepared salt and spice mixture all over the roast, pressing it gently with your hands to make sure it adheres and forms a thick, even crust.

Part 2: The High-Low Roast and the Final Rest

Step 1: Place your seasoned tenderloin on a lightly greased (with cooking spray) wire rack set inside a large roasting pan.

Step 2: Roast in your preheated 500°F oven for 15 minutes.

Step 3: Without opening the oven door, reduce the oven temperature to 375°F ($190^{\circ}C$). Continue to roast for another 25 to 30 minutes.

Step 4 (The Most Important Step!): Start checking the internal temperature. You will know the roast is a perfect medium-rare when your instant-read thermometer inserted into the very center registers $130^{\circ}F$.

Step 5: Remove the roast from the oven and transfer it to a cutting board. Let it rest for at least 10 minutes before you slice it.

To serve, use a large, sharp carving knife to slice the rested roast into beautiful, thick slices. Serve immediately with the Mustard-Cream Sauce.

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Spice-Rubbed Beef Tenderloin (A Foolproof Holiday Recipe!)

A classic and impressive recipe for a ‘Spice-Rubbed Tenderloin,’ a perfect showstopper main course for a holiday dinner. This dish features a large 5- to 6-pound beef tenderloin that is coated in a savory and slightly spicy dry rub (made with thyme, garlic powder, cumin, and paprika). The roast is cooked using a two-temperature method—starting at a very high heat to create a crust, and then finishing at a lower temperature until perfectly medium-rare. It is intended to be served with an accompanying Mustard-Cream Sauce (recipe not included in this article).

• Author: Grace

Ingredients

• For the Spice Rub:
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground red pepper
• For the Tenderloin:
• 1 (5- to 6-lb.) beef tenderloin, trimmed
• 1 tablespoon olive oil
• Vegetable cooking spray
• For Serving:
• Mustard-Cream Sauce (recipe not included)

Instructions

1. Let the tenderloin stand at room temperature for 30 minutes.
2. Preheat the oven to 500°F.
3. In a small bowl, stir together the kosher salt, black pepper, thyme, garlic powder, cumin, paprika, and ground red pepper to create the spice rub.
4. Rub the tenderloin evenly with olive oil. Sprinkle the salt mixture all over the tenderloin, pressing it to adhere.
5. Place the tenderloin on a lightly greased (with cooking spray) rack in a roasting pan.
6. Bake at 500°F for 15 minutes.
7. Reduce the oven temperature to 375°F, and bake for an additional 25 to 30 minutes, or until a meat thermometer inserted in the thickest portion registers 130°F (for medium-rare).
8. Remove the roast from the oven and let it stand for 10-15 minutes before slicing.
9. Slice the tenderloin and serve with the Mustard-Cream Sauce.

Notes

• This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
• The recipe uses a two-temperature roasting method—starting high and then finishing low—to achieve a flavorful crust and a tender, evenly cooked interior.
• Letting the roast stand at room temperature for 30 minutes before cooking helps it to cook more evenly.
• Resting the roast for 10-15 minutes before carving is crucial for the juices to redistribute, ensuring the meat is moist and tender when sliced.

Storage and Leftover Ideas

• Storage: Store any leftover roast, well-wrapped, in the refrigerator for up to 4 days.
• The Best Leftovers: This roast is arguably even better the next day! The cold, thinly sliced tenderloin makes the absolute best steak sandwiches in the world.

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Frequently Asked questions (FAQs)

Q1: Why is my tenderloin dry or has a thick “grey ring” on the outside?

This is almost always a sign of overcooking. A tenderloin is incredibly lean, so it must be cooked to a precise temperature. The “high-low” cooking method in this recipe is specifically designed to prevent that grey ring, but you must use an instant-read thermometer and pull it from the oven at 130°F.

Q2: Do I really need a meat thermometer?

Yes, absolutely! It is the single most important, non-negotiable tool for this recipe. Because a tenderloin is so lean and so expensive, a thermometer is the only truly foolproof way to guarantee a perfect, rosy-pink medium-rare.

Q3: Can I make this roast ahead of time?

For the absolute best, juiciest, and most impressive result, it is highly recommended to roast the tenderloin on the day you plan to serve it. However, you can prepare the spice rub and the Mustard-Cream Sauce up to 3 days in advance and store them in the refrigerator.

Q4: Is the initial 500°F oven temperature a typo? That seems very hot!

It’s not a typo! This is a classic roasting method. The initial blast of very high heat is the secret that creates that incredible, dark, and super-crispy, crackly crust on the outside of the roast. Just be sure your oven is very clean before you begin!

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you must pull your roast from the oven when the internal temperature registers $130^{\circ}F$. The temperature will then rise to a perfect 135-140°F as it rests. For medium, pull it from the oven at 140°F.