Texas Tenderloin Roast

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Texas Tenderloin Roast
The rub makes this roast special.

Prep: 30 minutes
Cook: 50 minutes
Servings: Serves 10-12

1 beef tenderloin roast, 3 to 31/2 lbs.

1 tsp. dried oregano leaves

1 tsp. dried thyme leaves

1 tsp. paprika

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground white pepper

1/2 tsp. ground black pepper

1/4 tsp. ground red pepper

	Preheat oven to 425ºF.
	Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor.
	Place roast on rack in an open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover.
	Roast in a 425ºF oven for 45-50 minutes. Remove roast when thermometer registers 135ºF for medium-rare. Let stand for 10 minutes before carving. Slice thin.

A 3-4 lb. beef Eye of Round, Top Blade, or Round Tip roast may be substituted. For Eye of Round and Top Blade, rotisserie or roast on a rack in an open roasting pan at 400ºF for 45-50 minutes. For Round Tip, roast on rack at 325ºF for 1-1/2 hours.

Need help with this recipe? Go to: Roasting, Using a Meat Thermometer