40 to 50 (Optional Curing Time: 24 Hours)
6 - 8 servings (4 Ounces Per Serving)
2 to 2 1/2 lb. Center-cut H-E-B prime 1 or H-E-B Natural Angus Beef Tenderloin Roast
* Texas Herb Rub:
1/2 teaspoon each: dried oregano leaves, dried thyme leaves, paprika and salt
1/4 teaspoon each: garlic powder, onion powder, ground white pepper and freshly ground black pepper
1/8 tsp. ground red pepper
Combine seasoning ingredients. Rub evenly over the entire tender loin surface. Tenderloin may be roasted immediately, or wrapped tightly in plastic wrap and "cured" in the refrigerator overnight.
Heat oven to 425°F. Place tenderloin on a roasting rack in a shallow pan. Roast 40 minutes (20 minutes per pound), uncovered, or until a meat thermometer inserted in center of tenderloin reaches 135°F for Medium-Rare doneness.
Let roast stand 10 minutes; slice and serve.
No Nutritional Information Available
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