Texas Tenderloin Roast
Description
This Texas-style tenderloin roast is the ultimate centerpiece for holiday gatherings or special weekend dinners. A simple yet robust dry rub of oregano, thyme, paprika, and peppers creates a flavorful crust that contrasts beautifully with the tender, juicy beef inside. The high-heat roasting method ensures a beautiful sear while keeping the interior pink and succulent. This recipe is straightforward, requiring minimal ingredients and hands-on time, making it an impressive dish that feels effortless. Serve with your favorite sides for a memorable meal that brings everyone to the table.Ingredients
Directions
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Preheat your oven to 425&# 194;°F (220ðC).
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In a small bowl, combine 1 teaspoon dried oregano leaves, 1 teaspoon dried thyme leaves, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground white pepper, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground red pepper.
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Pat the 3 to 3 1/2 lb beef tenderloin roast dry with paper towels.
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Rub the spice mixture evenly over the entire surface of the roast.
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Place the roast on a rack set inside an open roasting pan.
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Insert a meat thermometer into the center of the thickest part of the roast.
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Roast in the preheated oven for 45 to 50 minutes, or until the thermometer registers 135ðF for medium-rare. Do not add water or cover the pan.
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Remove the roast from the oven and transfer it to a cutting board.
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Let the roast rest, tented loosely with foil, for 10 minutes before slicing.
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Slice thinly against the grain and serve immediately.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 14.9kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 7.4mg3%
- Sodium 5.7mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can prepare the dry rub and coat the roast up to 24 hours in advance. Wrap the coated roast tightly in plastic wrap and refrigerate overnight. This allows the spices to penetrate the meat, creating a stronger "cured" flavor profile. Bring the roast to room temperature for about 30 minutes before roasting.
This roast pairs beautifully with classic sides such as cornbread stuffing, roasted green beans, mashed potatoes, or a crisp garden salad.
For medium-rare, remove the roast at 135ðF. The internal temperature will rise about 5 degrees during the resting period. For medium, remove at 145ðF. Always use a reliable meat thermometer for best results.
