Spice-Rubbed Tenderloin with Mustard-Cream Sauce

 


Spice-Rubbed Tenderloin with Mustard-Cream Sauce

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.

 

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