Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Since beef tenderloin doesn't have much fat, it can easily become dry and overcooked. For tender slices, don't cook past a meat thermometer registering 130° in the center.

Hands On Time:
15 mins
Total Time:
1 hrs 50 mins
10 to 12 servings
Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Alison Miksch


  • 2 1/2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon garlic powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • 1/2 teaspoon ground red pepper

  • 1 (5- to 6-lb.) beef tenderloin, trimmed

  • 1 tablespoon olive oil

  • Vegetable cooking spray

  • Mustard-Cream Sauce


  1. Preheat oven to 500°. Stir together kosher salt and next 6 ingredients. Rub tenderloin evenly with olive oil. Sprinkle salt mixture over tenderloin, pressing to adhere. Cover and let stand at room temperature 30 minutes. Place tenderloin on a lightly greased (with cooking spray) rack in a roasting pan.

  2. Bake at 500° for 15 minutes; reduce oven temperature to 375°, and bake 25 to 30 minutes or until a meat thermometer inserted in thickest portion registers 130° (for medium-rare) or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Mustard-Cream Sauce.

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