Sunday, August 16, 2009

Holiday Beef Tenderloin

I made this recipe last night and it was delicious. We washed it down with a bottle of 2005 Ross Estate Barossa Valley Estate Cabernet Sauvignon. Yum!

Holiday Beef Tenderloin

1 tablespoon salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 (5-pound) beef tenderloin, trimmed
1/4 cup olive oil

Combine the spices. Rub tenderloin with oil; coat with spice mixture. Place in a roasting pan; cover and chill 8 hours.

Bake at 500° 15 minutes or until browned. Lower temperature to 375°; bake for 20 more minutes or until desired degree of doneness. Let stand 10 minutes. Slice; serve with horseradish mayonnaise.

Yield: 8 servings
Cook’s Notes: The roast sat in our fridge all day and I removed it about an hour before I placed it in the oven. I cooked the roast at 500F for 10 minutes, and then reduced the oven temperature to 375F. I removed the roast from the oven when the internal temperature of the roast was 127F. The roast rested for 10 minutes, I then sliced it and served.

This was a delicious recipe and it was east to make. I will make this again, but next time I will not add the salt. There was enough salt in the onion and garlic powder to add flavor to the roast.

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