Roast Beef Tenderloin in a Dry Rub Crust Recipe

Name: Roast Beef Tenderloin in a Dry Rub Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. beef tenderloin, trimmed and defatted, but left whole; 1/4 cup 2 plus tbsp. olive oil; 3 tbsp. dry thyme; 3 tbsp. dry rosemary; 2 tbsp. finely chopped garlic; 3 tbsp. butcher grind black pepper; 2 tbsp. coarse salt; 1 cup red wine; 2 tbsp. shallots; Salt and pepper, to taste; 1 tbsp. fresh thyme; 1 tbsp. butter

Servings: persons

5 lb. beef tenderloin, trimmed and defatted, but left whole
1/4 cup 2 plus tbsp. olive oil
3 tbsp. dry thyme
3 tbsp. dry rosemary
2 tbsp. finely chopped garlic
3 tbsp. butcher grind black pepper
2 tbsp. coarse salt
1 cup red wine
2 tbsp. shallots
Salt and pepper, to taste
1 tbsp. fresh thyme
1 tbsp. butter

1
Preheat the oven to 425F.
2
Place an empty, heavy bottomed roasting pan into the oven for 10 minutes.
3
While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl.
4
Rub this dry rub seasoning paste evenly over the beef tenderloin.
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.
6
Place in the oven for 10 minutes.
7
Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes.
8
Reduce the oven temperature to 375F and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135F for medium rare) approximately 15 to 18 minutes additional cooking time.
9
Wine Sauce: In a saucepan, combine wine, shallots, and salt and pepper.
10
Reduce by half.
11
Whisk in thyme and butter just to heat through.
12
When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes.
13
Slice the tenderloin into 1/2-inch slices and arrange on a platter.
14
Spoon some wine sauce over the top.

1620

kcal

Calories

115

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 5 lb. beef tenderloin, trimmed and defatted, but left whole, 1/4 cup 2 plus tbsp. olive oil, 3 tbsp. dry thyme, 3 tbsp. dry rosemary, and more.

Yes, Roast Beef Tenderloin in a Dry Rub Crust 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.

Roast Beef Tenderloin in a Dry Rub Crust

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