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Texas Tenderloin Roast




Source of Recipe


txbeef.org


Recipe Introduction


The rub makes this roast special.


List of Ingredients




1 beef tenderloin roast, 3 to 31/2 lbs.
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1 tsp. paprika
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper







Recipe



Preheat oven to 425�F.
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�F oven for 45-50 minutes. Remove roast when thermometer registers 135�F for medium-rare. Let stand for 10 minutes before carving. Slice thin.


YIELD: 10-12 Servings
Prep: 30 minutes
Cook: 50 minutes

TIPS: 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 a rack in an open roasting pan at 400�F for 45-50 minutes. For Round Tip, roast on rack at 325�F for 1-1/2 hours.