Center Cut Tenderloin Roast

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Alton, everything went perfectly - even the 250 f temp.
Served the cold leftovers with sour cream/horse radish sauce.

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AB, you have done it again.
I made this for a large group of friends tonight. I watched the show, butchered the PeSMO as instructed, seasoned it, rested it, seared it, rested it, threw it in the oven, rested it, and WOW. No lie. Worth every stinking cent and every minute of time committed to it. Combined it with AB's side of creamy garlic mashed potatoes, and wtih one PeSMO fed 10 people, 7 of which were grown men. We all thought we had died and gone to steak heaven. Alton, this recipe is the bomb. Freaking awesome!!!

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I decided to do the whole process. Bought the pizmo (whole beef tenderloin and carved it exactly as shown by Alton on "Tender is the Loin, part 1". He is also right about pricing. The Pizmo is 1/3 the price of individual cuts and you get alot of beef. I substituted garlic and thyme for cumin and I believe there's an error with the cooking temp, stated at 250. I did mine at 375 for 20min. the key is the internal temp, which is correctly stated at 135. That gives you a perfect medium rare. My 2 sons, who don't eat alot of meat, loved this. This will be a mainstay to make for family and friends.

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I love this recipe. no cumin (not a fan and yes it takes longer but just wait till the probe thermometer says its done. Also, did as Alton suggested and ended up with several meals out of a whole tenderloin. Turned out to be a great deal. From cleaning the tenderloin to portioning it out, this is a very instructive episode. Thanks Alton!

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I made this once for a group of 6 and it was a huge hit! I had to make it again for another group and it only got better! I will continue to make this for any gathering. I did follow the reviews and it takes a little longer than the recipe says but it is certainly worth the wait.

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I used this recipe for deer backstrap roast and it came out incredible!!

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Hey everyone, just to let you know I am not a cook, not a chef. My oldest daughter does not even want to let me boil water. But with this recipe and prayers, it was a hit.

I read the other comments and will say it was helpful. I am so jazzed, I even signed up to post this comment and find my time divided between this site and ESPN.COM.

So here it goes, after reading commnets and watching Alton's show, I followed the shows transcripts which were better than the recipe. I also added some garlic & thyme to the rub and when I rolled the roast I forgot to add the olive oil so I added it to the oven roasting period. The searing was perfect and the cooking time was longer than the recipe which is understanding as we wanted 140 degree internal temp and got it. Letting the roast stand for an hour with the rub and stand after searing and roasting made it taste so good. I also steamed greenbeans and fried some cubed potatoes.

My wife is raving on her facebook page about it and her friends are find it hard knowing that I can't cook, I have to do it all over again to prove myself.

What's a good wine to go with it?

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This was the best recipe for roast ever. As many people commented - it took longer - 50 minutes for two tenderloin roasts that were each about 1 1/2 pounds - pure heaven. Alton's prime rib recipe (I'm just here for the food is one of my favorites as well but this wins for ease and taste. I used thyme and garlic and we just loved it. Letting a roast sit for that long makes all the difference i think. served with fresh tender crisp asparagus drizzled with lemon and a light fluffy red mashed potatoes. We will be doing this recipe repeatedly. I TRUST Alton's recipe's over anyones.
a serious cook

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Alton - I followed your recipe to the tee - and oh my what a wonderful meal - everyone raved about the tenderloin. Simply brilliant!

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I had this for Christmas Eve. After reading the reviews I substituted thyme for cumin. The flavor was wonderful. The meat was perfect. I used an electric thermometer and followed all of the instructions. The only problem I had was that the meat was taking significantly longer to reach 135 degrees then estimated in the recipe. I had to increase the temperature of the oven to get the meat to 135. Other than that, no problems. Will definitely have this again!!