Roast Beef Tenderloin in a Dry Rub Crust

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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

Top-ranked recipe named "Roast Beef Tenderloin in a Dry Rub Crust"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 c Red wine
=== WINE SAUCE ===
Salt; to taste
2 tb Coarse salt
black pepper; Freshly ground
6 lb Beef tenderloin; trimmed, but left whole
1 tb Butter
3/8 c Olive oil; divided
2 tb Shallots
3 tb Dry rosemary
2 tb garlic; Finely-chopped
3 tb black pepper; Butcher-grind
1 tb Fresh thyme
3 tb Dry thyme

Original recipe makes 8

Servings  

Preparation

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 - jpmd44a@prodigy.com 02-28-1997 Recipe by: Michael Lomonaco

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Calories Per Serving: 945 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
Turns out great, every time!
cgmpowers 3 years ago
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