Texas tenderloin roast
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef Tenderloin Roast (3 to 3 1/2 lb.) | |
| 1 | teaspoon | Dried oregano leaves |
| 1 | teaspoon | Dried thyme leaves |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Ground white pepper |
| ½ | teaspoon | Freshly ground black pepper |
| ¼ | teaspoon | Ground red pepper |
Directions
Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor. Place roast on rack in an open roasting pan.
Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover. Roast in a 425 degree oven for 45-50 min.
Remove roast when thermometer registers 135 degrees F for med-rare.
Let roast stand for 10 min. before carving. Slice thinly.
Serving Suggestion: Corn Bread Stuffing and Green Beans. Serves 10 to 12.
Note: A 3-4 lb. beef Eye of Round, Top Blade, or Round Tip roast may be substituted. For Eye of Round and Top Blade, rotisserie or roast on rack in open roasting pan at 400 degrees F for 45-50 min. For Round tip, roast on rack at 325 degrees F for 1½ hours.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --