Food and Recipes Recipes Spice-Rubbed Tenderloin with Mustard-Cream Sauce Be the first to rate & review! 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. By Southern Living Editors Updated on February 16, 2023 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs 50 mins Yield: 10 to 12 servings Alison Miksch Ingredients 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 Directions 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. 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. Rate it Print