Black Pepper Spice-Rubbed Beef Tenderloin Recipe

Name: Black Pepper Spice-Rubbed Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons black peppercorns; 1 1/2 teaspoons coriander seeds; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons mustard seeds (preferably brown); 1/2 teaspoon whole cloves; 1/2 teaspoon fennel seeds; 4 green cardamom pods, crushed, reserving seeds and discarding pods; 1 (1 1/2-inch) cinnamon stick, broken into small pieces; 1 1/4 teaspoon coarse sea salt or kosher salt; 1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes; 1 1/2 tablespoons vegetable oil; Equipment: an electric coffee/spice grinder

Servings: persons

1 1/2 teaspoons black peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds (preferably brown)
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
4 green cardamom pods, crushed, reserving seeds and discarding pods
1 (1 1/2-inch) cinnamon stick, broken into small pieces
1 1/4 teaspoon coarse sea salt or kosher salt
1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
1 1/2 tablespoons vegetable oil
Equipment: an electric coffee/spice grinder

1
Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
2
Preheat oven to 350u00b0F with rack in middle.
3
Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
4
Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120u00b0F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130u00b0F).
5
Cut off string and slice beef. Serve warm or at room temperature.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons coriander seeds, 1 1/2 teaspoons cumin seeds, 1 1/2 teaspoons mustard seeds (preferably brown), and more.

Yes, Black Pepper Spice-Rubbed Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Pepper Spice-Rubbed Beef Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions