Spice rub baked beef tenderloin is juicy, tender, and delicious. The outcome is literally a melt in your mouth experience. I enjoy this made up on a weeknight served with some mashed potatoes and a side dish of fried green beans. Of course, don’t forget a nice red wine.
There are a few secrets to preparing this dish. First, as always, the outcome depends on the cut of meat. I always go to my local butcher, tell him what I’m doing, and I always end up with the perfect cut of beef tenderloin. Make sure the meat is at room temperature before you apply the rub. I often leave it sit for 10 minutes or so after putting the rub on just to sweat a little. Although it is not totally necessary, I usually tuck the tail of the tenderloin under the meat and tie the entire loin up with butcher twine. This just helps hold it firmly together and get a more even cook. The initial low temperature bake allows the spices to sink in a little more which makes the meat more tender. After the initial low temperature bake, cranking the oven up to 425 F for 20 minutes usually produces a medium rare tenderloin. The internal temperature should be between 125 and 130 degrees. If you want it medium or well done, you want the internal temperature at about 150 degrees. This will probably take an additional 15 or 20 minutes depending on your oven. Lastly, be sure to let the spice rub beef tenderloin rest, wrapped in aluminum foil, for 10 to 15 minutes.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1 kg beef tenderloin
- 1/4 cup of olive oil
- 2 tsp of rosemary
- 2 tsp of thyme
- 2 tsp of oregano
- salt and pepper
- 2 cloves of garlic, crushed
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- Servings: 3-4
- Time: 1 hour
- Level: Easy
- Cuisine: American
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Preheat the oven to 250 degrees.
- Tuck the tail of the beef tenderloin under the meat. Take some butcher’s twine and wrap and tie the loin to secure it.
- Combine the rosemary, thyme, and oregano in a bowl. Mix until the herbs are well combined. Set them aside
- Rub the tenderloin with olive oil and coat it with salt and pepper. Place half the crushed garlic on followed by half the herbs. Gently massage them into the meat. Repeat this for the other side.
- Place the roast on an oiled baking sheet and allow it to bake for about 15 minutes.
- Increase the heat to 425 and bake it for an an additional 20 minutes. This will produce a medium rare tenderloin.
- Wrap it in aluminum foil and allow it to rest for 10 to 15 minutes. Carve and severe.
- Enjoy your spice rubbed beef tenderloin.
