Black Pepper Spice-Rubbed Beef Tenderloin
Recipe GLPR06404bfba4ecb0
A sophisticated beef tenderloin roast coated with a complex spice rub featuring black pepper, coriander, cumin, mustard seeds, cloves, fennel, cardamom, and cinnamon. The beef is seared until golden brown and roasted to a perfect medium doneness with a warm pink center, then sliced and served warm or at room temperature. This restaurant-quality centerpiece showcases aromatic spices that complement the tender beef beautifully.
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Ingredients
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons brown mustard seeds
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
4 green cardamom pods, crushed
1 cinnamon stick (1 1/2 inches), broken into pieces
1 1/4 teaspoons coarse sea salt or kosher salt
1 beef tenderloin roast (2 pounds), trimmed and tied, room temperature
1 1/2 tablespoons vegetable oil
Directions
Place the black peppercorns, coriander seeds, cumin seeds, mustard seeds, cloves, fennel seeds, cardamom seeds (discarding the green pods after crushing), and cinnamon stick pieces in a dry skillet over medium-low heat. Toast, stirring occasionally, for 3 to 5 minutes until the mustard seeds begin to pop and release their aroma. Remove from heat and let cool completely. Once cooled, transfer to a spice grinder and grind until finely combined. Mix in the salt.
Preheat your oven to 350°F, positioning the rack in the middle.
Pat the beef tenderloin dry with paper towels. Generously coat all surfaces, including the ends, with the spice mixture, pressing gently to adhere.
Heat the vegetable oil in the same skillet over high heat until it shimmers. Carefully place the spiced beef in the hot skillet and sear on all sides, turning occasionally, for approximately 10 minutes total until a golden brown crust forms.
Transfer the seared beef to a small roasting pan and place in the preheated oven. Roast until an instant-read thermometer inserted diagonally 2 inches into the center of the meat registers 145°F for medium doneness with a warm pink center, which will take approximately 25 to 30 minutes depending on the oven.
Remove the beef from the oven and transfer to a cutting board. Let rest for 10 minutes to allow the juices to redistribute. The internal temperature will continue to rise slightly during resting.
Remove and discard the string, then slice the beef against the grain into 1/2-inch thick slices. Serve warm or at room temperature.
