Roasted Beef Tenderloin

By jeknudson

The best roasted tenderloin recipe ever. I just did this one xmas 2009 for the first time and it was superb!!

Ingredients

• cooking spray
• 2 tsps cumin seeds
• 2 tsps coriander seeds
• 3 cloves garlic
• 1/4 tsp kosher salt, plus 2 tsps
• 1 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 (3 1/2 to 4-pound) beef tenderloin, trimmed

Preparation

Step 1

For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. (I just used the ground spices instead and did not taost first, just as good.) Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes (really 30-35 minutes, depends on oven) or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare (140-145 for medium). Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter.
Cook's Note: The spices can also be crushed by placing them in a small sealable bag and crushed using a rolling pin or the bottom of a small saucepan.