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When you want luscious beef, but have limited time, or don't want to bother with the grill, this easy spice-rubbed tenderloin roast recipe from Tom Perini of James Beard Award-winning Perini Ranch Steakhouse is for you.
"Our signature dry spice rub for steaks helps form a crust on the tenderloin and boosts the buttery meat's flavor without masking it," Tom says. "When you want luscious beef for a dinner party, but have limited time, or don't want to bother firing up the grill, here's the tenderloin for you."
If you're lucky enough to have leftovers, try out Tom's recipe for Beef Tenderloin Crostini 2-Ways.
Adapted from Perini Ranch Steakhouse by Lisa and Tom Perini. Copyright © 2019 by Lisa and Tom Perini. Used with permission by Comanche Moon Publishing. All rights reserved.
Ingredients
For the spice rub:
- 3 teaspoons kosher salt
- 1 ¾ teaspoons coarsely ground black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon ground dried oregano
- ¼ teaspoon granulated onion
- ¼ teaspoon beef bouillon powder
For the beef tenderloin roast:
- One 2 ½-pound beef tenderloin, silverskin and surface fat trimmed and removed
- Olive oil
Yield
Serves: 6
Preparation
Preheat the oven to 475˚F.
In a small bowl, combine all the rub ingredients. Brush the tenderloin lightly with a couple of teaspoons olive oil. Completely coat the tenderloin with all of the rub, pushing it into every little nook.
Rub a roasting rack with a teaspoon of oil to keep the meat and rub from sticking. Arrange the tenderloin on the rack and place in the roasting pan. Insert a meat thermometer into the thickest part of the tenderloin.
Place the tenderloin in the oven and roast for 10 minutes. Reduce the heat to 425˚F and continue roasting for 20 to 25 minutes more, until the thermometer registers 130˚F for medium-rare. Transfer the meat to a cutting board and rest for 10 minutes before slicing.