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Father Tim's Beef Tenderloin

Chef.Foodie's picture
  Salt 2 Tablespoon
  Paprika 1 Tablespoon
  Garlic powder 1 Tablespoon
  Ground black pepper 2 Teaspoon
  Cayenne pepper 2 Teaspoon
  Italian seasoning 1 Tablespoon
  Creole seasoning 1 Teaspoon
  Beef tenderloin 5 Pound (1 Piece)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Mustard horseradish sauce 1⁄2 Cup (8 tbs)

Combine the salt, paprika, garlic powder, black pepper, cayenne, Italian seasoning, and Creole seasoning in a small bowl.
Rub the beef with the oil.
Coat both sides of the beef with the spice mixture.
Wrap tightly in aluminum foil and refrigerate for at least 8 hours or overnight.
Preheat the oven to 500°F.
Remove the beef from the refrigerator, remove the foil, and place on a rack on a roasting pan.
Roast for 15 minutes, then reduce the temperature to 375°F and continue to bake until desired doneness is reached.
Use an instant-read thermometer to test the internal temperature of the meat.
A temperature reading of 125°F indicates the meat is rare, 130—135°F for medium-rare, 135—140°F for medium, 140—150°F for medium-well.
Remove from the oven and let the meat rest for 10 to 15 minutes before slicing and serving.
Serve with Mustard Horseradish Sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 473 Calories from Fat 236

% Daily Value*

Total Fat 26 g39.9%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 152 mg50.7%

Sodium 1671.8 mg69.7%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.3 g5%

Sugars 2.7 g

Protein 51 g101.7%

Vitamin A 24.2% Vitamin C 4%

Calcium 6.5% Iron 24.4%

*Based on a 2000 Calorie diet

Father Tim's Beef Tenderloin Recipe