Roast Beef Tenderloin in a Dry Rub Crust

Roast Beef Tenderloin in a Dry Rub Crust

Roast Beef Tenderloin in a Dry Rub Crust

September 14, 2018
: 8-10 servings

By:

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.

Related Posts

Decanting Wine

Decanting Wine

Can you lose something if wine is decanted too long before consuming? Answer: In two words, it depends. There are two fundamental reasons to decant a wine: 1. To provide extra aeration for a recent vintage by exposing it to the air as it is […]



Leave a Reply

Your email address will not be published. Required fields are marked *