Spice-Rubbed Beef Tenderloin (1 Hr, 5 Mins)

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Let’s keep it simple. Beef tenderloin is already a standout cut, but with this spice rub, you’re taking it to another level. This recipe gives the meat an aromatic and flavorful crust, making it perfect for special occasions or when you just want to treat yourself to a delicious meal. A sprinkle of fresh herbs adds a pop of color and an extra layer of flavor at the end.

  • Prep Time: 30 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 60-65 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 1 beef tenderloin (about 2–3 pounds)
  • 1 tbsp coarse sea salt
  • 1 tbsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (adjust to preference)
  • 2 tbsp olive oil
  • A mix of fresh herbs for garnish (such as rosemary, thyme, and parsley)

Instructions

  1. Prep the Beef: Allow the beef tenderloin to sit at room temperature for about 30 minutes before cooking. This promotes even cooking.
  2. Preheat Oven (10 minutes): Preheat your oven to 425°F (220°C).
  3. Prepare the Spice Rub (5 minutes): While the oven is preheating, combine sea salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
  4. Rub the Beef (5 minutes): Drizzle the tenderloin with olive oil, ensuring it’s coated on all sides. Generously apply the spice mix, pressing it into the meat.
  5. Sear the Beef (8-10 minutes): In a large oven-safe skillet or pan, sear the tenderloin on all sides over medium-high heat until a brown crust forms.
  6. Oven Roast (20-25 minutes): Transfer the skillet to the preheated oven. Roast until the beef reaches your desired level of doneness. For medium-rare, this will be about 20-25 minutes or until the internal temperature reaches 135°F (57°C).
  7. Rest and Garnish (10 minutes): After removing from the oven, let the beef rest for 10 minutes. This allows juices to redistribute. After resting, sprinkle with freshly chopped herbs.

Notes

Always remember, the key to a juicy beef tenderloin is allowing it to rest after roasting, so don’t skip that step! For side dishes, consider serving this beef with some roasted vegetables or a light salad. The spice rub here is versatile, so feel free to adjust the heat level to your preference. Pairing this dish with a bold red wine, like a Cabernet Sauvignon, can enhance the flavors beautifully.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: >1g
  • Sodium: 580mg
  • Fat: 16g
  • Carbohydrates: 2g
  • Fiber: >1g
  • Protein: 44g
  • Cholesterol: 120mg

Pair this with...

Easy Stuffing

Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.

Cranberry Sauce

Grab a bag of fresh or frozen cranberries and toss them into a saucepan. Add in some sugar (or honey for a natural twist) to balance out the tartness. For a deeper flavor profile, zest and juice an orange into the mix. As everything simmers together on medium heat, the cranberries will burst and the sauce will thicken. Feel free to adjust the sweetness as you go. Once it's reached your desired consistency, let it cool down. The sauce will continue to gel as it cools. Transfer to a serving dish, and voilà, you have a homemade cranberry sauce that's both zesty and sweet.

Garlicky Sautéed Spinach

Begin with a generous bunch of fresh spinach, giving it a thorough rinse and patting it dry. In a large pan, heat a glug of olive oil until it's shimmering. Toss in finely chopped garlic — the more, the merrier for garlic lovers! Let the garlic sizzle just a bit, releasing its aromatic magic without letting it brown too much. Swiftly add in the spinach, watching as it wilts and soaks up that garlicky goodness. It'll reduce in size dramatically, but that's where the intense flavor comes in. Season with a pinch of salt and a squeeze of fresh lemon juice, which brightens up the dish wonderfully. Serve it straight from the pan.

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