Father Tim's Beef Tenderloin Recipe
Ingredients
| Salt | 2 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Garlic powder | 1 Tablespoon | |
| Ground black pepper | 2 Teaspoon | |
| Cayenne pepper | 2 Teaspoon | |
| Italian seasoning | 1 Tablespoon | |
| teaspoon Creole seasoning | ||
| Beef tenderloin | 1 | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Mustard Horseradish Sauce | ||
Directions
Combine the salt, paprika, garlic powder, black pepper, cayenne, Italian seasoning, and Creole seasoning in a small bowl.
Rub the beef with the oil.
Coat both sides of the beef with the spice mixture.
Wrap tightly in aluminum foil and refrigerate for at least 8 hours or overnight.
Preheat the oven to 500°F.
Remove the beef from the refrigerator, remove the foil, and place on a rack on a roasting pan.
Roast for 15 minutes, then reduce the temperature to 375°F and continue to bake until desired doneness is reached.
Use an instant-read thermometer to test the internal temperature of the meat.
A temperature reading of 125°F indicates the meat is rare, 130—135°F for medium-rare, 135—140°F for medium, 140—150°F for medium-well.
Remove from the oven and let the meat rest for 10 to 15 minutes before slicing and serving.
Serve with Mustard Horseradish Sauce.
Rub the beef with the oil.
Coat both sides of the beef with the spice mixture.
Wrap tightly in aluminum foil and refrigerate for at least 8 hours or overnight.
Preheat the oven to 500°F.
Remove the beef from the refrigerator, remove the foil, and place on a rack on a roasting pan.
Roast for 15 minutes, then reduce the temperature to 375°F and continue to bake until desired doneness is reached.
Use an instant-read thermometer to test the internal temperature of the meat.
A temperature reading of 125°F indicates the meat is rare, 130—135°F for medium-rare, 135—140°F for medium, 140—150°F for medium-well.
Remove from the oven and let the meat rest for 10 to 15 minutes before slicing and serving.
Serve with Mustard Horseradish Sauce.
Chef
