Father Tim's Beef Tenderloin
|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, 130â€”135°F for medium-rare, 135â€”140°F for medium, 140â€”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.