Beef Tenderloin – Part 3- Tenderloin Roast

I again can’t follow a recipe very well. This is mainly the Alton Brown recipe with comments on what I did or would do different.

(printable recipe)

Rub:(I didn’t feel the cumin added much. I will eliminate it next time or more likely use Penzey’s English Prime Rib Rub)
1 1/2 teaspoons kosher salt 
1 1/2 teaspoons freshly ground black pepper
1 teaspoon freshly ground cumin

Ingredients:
Rub – see above and note.
1 to 1 1/4-pound tenderloin roast
1 Tablespoon vegetable oil (I added about a teaspoon to the pan and added about 2 gloves of garlic)

Directions:
1.    Preheat the oven to 250 degrees F. convection (add 25 degrees if not convection) with the grill pan on the center grill.
2.    Roll roast in seasonings rub, coating well.
3.    Preheat a large pan over medium-high heat. Once the pan is hot, add 1t oil without garlic and then brush the roast with the oil/garlic combo, 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.
4.    Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 140-145 degrees F, approximately 30 minutes. Remove from the oven, wrap in foil and insulate with a towel to retain heat, and allow to rest for 30 minutes before cutting. Alton uses 135 to remove the roast but I just not an ultra-rare person.

If you want a sauce, see the wine sauce method in part 2.