Roast Beef Tenderloin in a Dry Rub Crust
September 14, 2018
: 8-10 servings
Ingredients
- One 5-6 pound beef tenderloin, trimmed and defatted, but left whole
- 1/4 cup extra-virgin olive oil plus 2 tablespoons
- 3 tablespoons dry thyme
- 3 tablespoons dry rosemary
- 2 tablespoons finely chopped garlic
- 3 tablespoons coarse black pepper
- 2 tablespoons kosher salt
- Wine sauce:
- 1 cup dry red wine
- 2 tablespoons shallots diced
- Kosher salt and black pepper to taste
- 1 tablespoon fresh thyme
- 1 tablespoon sweet butter
Directions
- Step 1 Preheat the oven to 425 degrees F.
- Step 2 Place an empty, heavy bottomed roasting pan into the oven for 10 minutes.
- Step 3 While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl.
- Step 4 Rub this dry rub seasoning paste evenly over the beef tenderloin.
- Step 5 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.
- Step 6 Place in the 425 degree F. oven for 10 minutes.
- Step 7 Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes.
- Step 8 Reduce the oven temperature to 375 degrees F. and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135 degrees F. for medium rare) approximately 15 to 18 minutes additional cooking time.
- Step 9 Sauce: In a saucepan, combine wine, shallots, and salt and pepper.
- Step 10 Reduce by half.
- Step 11 Whisk in thyme and butter just to heat through.
- Step 12 When the tenderloin has finished roasting, remove it from the oven and allow resting for 15 to 20 minutes.
- Step 13 Slice the tenderloin into 1/2-inch slices and arrange on a platter.
- Step 14 Spoon some wine sauce over the top.
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