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.

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

Let the tenderloin stand at room temperature for 30 minutes.
Preheat the oven to 500°F.
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.
Rub the tenderloin evenly with olive oil. Sprinkle the salt mixture all over the tenderloin, pressing it to adhere.
Place the tenderloin on a lightly greased (with cooking spray) rack in a roasting pan.
Bake at 500°F for 15 minutes.
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).
Remove the roast from the oven and let it stand for 10-15 minutes before slicing.
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.

Find it online: https://www.eatswithsoul.com/spice-rubbed-beef-tenderloin/