Tenderloin of Beef with Paprika, Coriander & Cumin

By ezunich

Ingredients

• 1 Tenderloin of beef or filet of beef (approx. 4-1/2-5 lb)
• 3 tbsp. paprika
• 2 tsp. ground cumin
• 2 tbsp. ground pepper
• 1 tsp. ground nutmeg
• 1/4 tsp. cayenne pepper

Details

Servings 8

Preparation

Step 1

Mix together the paprika, cumin, ground pepper, nutmeg, cayenne pepper.

Trim the filet of any visable fat. Cover filet with olive oil and then cover with spice mixture. Refrigerate overnight or several hours. Bake on a rack in roaster for 1/2 hour at 400° then 1-1/2 hours at 300° or until thermometer reads 145°. Remove from oven and let the meat cool for at least 1/2 hour covered with foil. Slice thin and serve at room temperature.

Can be served with a hot sweet mustard.

Can be made a day ahead, but do not carve until serving. ,e

NOTE: Never roast a filet in a glass dish. parchment paper on a metal cookie sheet.