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Try this Roast Beef Tenderloin in a Dry Rub Crust recipe, or contribute your own. "Olive oil" and "Butter" are two of the tags cooks chose for Roast Beef Tenderloin in a Dry Rub Crust.
"Wow - we use a 3 lb tenderloin and reduced the rub by half. Used a meat thermometer to 135 and it was perfect med rare. The rub is very savory and next time I will prob use less specifically the salt. Wonderful. Thank you."- seasalles
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Top-ranked recipe named "Roast Beef Tenderloin in a Dry Rub Crust"
Preheat the oven to 425 degrees. Place an empty, heavy-bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry rub seasoning paste evenly over the beef tenderloin. After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet. Place in the 425 degree oven for 10 minutes. Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375 degrees and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees for medium-rare) approximately 15 to 18 minutes additional cooking time. For the wine sauce: In a saucepan, combine wine, shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter just to heat through. When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top. This recipe yields 8 to 10 portions. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-28-1997 Recipe by: Michael Lomonaco
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seasalles 1 year agoWow - we use a 3 lb tenderloin and reduced the rub by half. Used a meat thermometer to 135 and it was perfect med rare. The rub is very savory and next time I will prob use less specifically the salt. Wonderful. Thank you.
cgmpowers 3 years agoTurns out great, every time!