Ah, the beef tenderloin! A lean, flavorful, melt in your mouth, morsel of beef. It also can be expensive if you don’t know where to shop. Buy it whole, use every portion, and save some serious dough (click here to read more about buying whole cuts of meat). You can usually find a local grocery store selling whole beef tenderloin for cheaper prices around Christmas time. I like to cut to my tenderloin into steaks for filet mignon and a nice chunk to roast. For the roast, I use Alton Brown’s method. Below you will find my notes from his recipe. For the full recipe, visit Food Network’s website.
2. The seasoning for this roast is pretty basic: salt, pepper, and cumin. The cumin is a nice, unexpected addition. I use whole cumin that I grind in a coffee/spice grinder.
3. After grilling the roast goes in the oven. Alton says 15-20 minutes to get to an internal temperature of 135 degrees which is medium rare. We like ours somewhere between medium rare and medium, so we cooked ours closer to the 140 degree mark.
4. Last time I made this I served it up with some peas and Anne Burrell’s Garlic Yukon Gold Mashed Potatoes.
This roast isn’t a lot of fuss, but it is full of a lot of flavor. The sear on the outside makes for a delicious crust. Make sure when you buy a whole tenderloin to save some for this simple, delicious roast.
Recipe Grade: A-