Texas Tenderloin Roast
A Texas-style rub makes this beef tenderloin roast extra special.
1 (3 to 3 1/2 pounds) beef tenderloin roast
1 teapoon dried oregano leaves
1 teapoon dried thyme leaves
1 teapoon paprika
1 teapoon salt
1/2 teapoon garlic powder
1/2 teapoon onion powder
1/2 teapoon ground white pepper
1/2 teapoon ground black pepper
1/4 teapoon ground red pepper
- Preheat oven to 425ºF (220ºC).
- Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor.
- Place roast on rack in an open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover.
- Roast in a 425ºF (220ºC) oven for 45 to 50 minutes. Remove roast when thermometer registers 135ºF (approximately 60ºC) for medium-rare. Let stand for 10 minutes before carving. Slice thin.
Makes 6 to 8 servings.
Tip: A 3 to 4 pound beef Eye of Round, Top Blade, or Round Tip roast may be substituted. For Eye of Round and Top Blade, rotisserie or roast on a rack in an open roasting pan at 400ºF for 45 to 50 minutes. For Round Tip, roast on rack at 325ºF for 1 1/2 hours.
Recipe courtesy of the Texas Beef Council.