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).
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/