| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 5 min |
| Inactive: | 40 min |
| Cook: | 30 min |
| Yield: | 2 to 3 servings |
Ingredients
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon freshly ground cumin
- 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
- 1 teaspoon vegetable oil
Instructions
- Preheat the oven to 250 degrees F.
- Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
- Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
- Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 264 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 38 g |
| Cholesterol | 105 mg |
| Sodium | 403 mg |
Reviews
OMG! Best tenderloin… Crust AND Juicy! Love it!
Amazing! Can not explain the reaction of my guests! They all agreed that without a doubt this was the best beef tenderloin they have ever had. I used a 5lb piece of tenderloin, so it took about 45 minutes. I tied it to make sure all parts of it get the the same amount of heat. I took it out when my thermometer showed 135 degrees and it was a perfect medium rare throughout! Absolutely delicious and perfect!
I am so confused. Alton Brown has said that searing does not keep the juices in, rather it damages the cells and therefore searing is bad. Here, he says to sear. What am I missing?
Absolutely perfect. All three of our kids ate this roast like it was candy. They will complain about meat when it’s too chewy. No complaints this time, they had nothing but compliments.
Cooked perfectly.
Can this be prepared ahead to the point of putting it in the oven and then finish it in the oven an hr or more later?
Get your pan rocket hot… Why is it my pans always burn and throw acrid smoke into the air when I do this? I’m not using any different equipment than is called for. Okay, I ran out of cumin and used black pepper, smoked paprika (scant), and garlic powder. But painful smoke that drove me out of the house? That doesn’t seem right! How hot is too hot? Need to break out the infrared maybe? To what temp?
All that being said… this was the BEST piece of tenderloin I have ever cooked in my house. The method was PERFECT. Seer, rest, roast, rest, carve, enjoy. It was absolutely wonderful, and it was a far less expensive romantic dinner than anything we could have gotten out. Unbelievable.
Also, even though I thought I burned the spices, they weren’t really that carbonized. The crust was still intact, so be careful in resting. Make sure it can breathe and doesn’t steam.
Thanks, AB! This was a win!
Question: I plan on making this for Christmas. Does anyone know how I would change the time for a 3lb beef tenderloin roast? Thank you.
This is really a foolproof recipe where the beef turns out tender and perfectly done. I use this for all my special dinners because I can relax and know it will turn out perfectly. (I’ve also noticed many other chefs using this recipe.) Thanks Alton.