Center Cut Tenderloin Roast

Total Time:
1 hr 15 min
Prep:
5 min
Inactive:
40 min
Cook:
30 min

Yield:
2 to 3 servings
Level:
Easy

Ingredients
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon freshly ground cumin
  • 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
  • 1 teaspoon vegetable oil
Directions

Preheat the oven to 250 degrees F.

Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.

Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.

Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.


CATEGORIES:
View All

Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.9 75
I had a 6# untrimmed tenderloin; I was trying to gauge how much 8 people would eat and it was WAY too much---everyone took home a good sized steak for breakfast the next day! Rubbed it all over with a mixture of 10 finely minced garlic cloves, freshly ground black pepper and kosher salt with some olive oil to make a paste. Rubbed it all over the roast. Seared it over two gas burners (I actually used my turkey roasting pan as it is teflon coated and it was the perfect size. Such a large tenderloin was difficult to turn so the next time I will cut it in half to make it easier to sear. Put it in the oven at 250. It took about 60 minutes to reach 135 degrees, so I was confused about the 15-20 minutes in the recipe so that was the reason for the 4 stars. Mine took much longer to reach that temp. Wrapped it in foil and it was medium rare throughout except the ends, which were the way I like them, more like medium. Served this with a horseradish sauce as accompaniment; guests loved it. item not reviewed by moderator and published
Why oh why did they ever stop taping "Good Eats"! I have learned so much from Alton Brown, including how to trim an entire beef tenderloin - something I would never have attempted if I had not watched his show. He really explains the entire process and reasoning behind the process to make it so easy. I made this recipe exactly as written and it was perfect! I had so much tenderloin left that I am now going to make "Beef Wellington" for Christmas dinner - something I never thought I would ever attempt. Thank you Alton and I really miss new episodes of "Good Eats". Maybe you should do another teaching show, although I love you on "Cut Throat Kitchen" too. item not reviewed by moderator and published
This was perfect! item not reviewed by moderator and published
An amazing recipe! First time preparing tenderloin and this was perfect! I agree that the pepper does give it a little bite, but it is just right! I also added 1 teaspoon of garlic powder. item not reviewed by moderator and published
Outstanding. Perfectly seasoned. Followed directions and it was very easy. Not a bite left at our family holiday dinner. item not reviewed by moderator and published
Amazing. At first I thought the 250 degree oven was a misprint but I tried it for my daughters birthday party and it was great! I had a 5# tenderloin--I cut it in half to fit in the grill pan. Seared each side for 2 minutes. Used oven thermometer set to 130 thinking it was better to err on the side of caution not to over cook. Took about 45 minutes I think (forgot to check time).Transported meat to location and served about 3 hours after it came out of the oven. Perfectly pink throughout. item not reviewed by moderator and published
Awesome every time! We cook it a bit longer to get to medium item not reviewed by moderator and published
Alton must have learned this hanging out in Vermont... Searing first vs. high oven temp and then lowering doesn't seal in the juices like this recipe. Same process as Filet Mignon and the only way to go. And remember it's a sin to eat your meat anything but rare! Fantastic. item not reviewed by moderator and published
Absolutely THE BEST way to prepare a tenderloin roast (or even eye of round if you want to save quite a few dollars. It is a little tricky extrapolating this recipe to a larger tenderloin so be sure to rely on a good meat thermometer! item not reviewed by moderator and published
This was delicious. My roast was about 2.5 lbs so I had to cook it longer. I also added garlic powder. The meat was beautiful. Consistent color right up to the edge. I always wondered how restaurants get that beautiful temperature throughout. Now I know. Thermometer was the key. Watch it closely. It goes from 110 to 135 degrees fast. I would highly recommend. item not reviewed by moderator and published
Simply Outstanding. Followed directions exactly, came out perfect. This is a good time to use your instant temp thermometer - cook to internal temp, not by time. That way you can cut a full beef tenderloin into separate pieces (that are similar thickness and roast the whole loin and get the whole thing correctly cooked. I used it as part of a antipasto platter (not exactly traditional, I know but it was great. item not reviewed by moderator and published
Fantastic recipe! The cumin is the key! item not reviewed by moderator and published
Awesome!!! The beef melted in my mouth. I did have to change one thing. I didn't have any ground cumin on hand, but we love garlic, so I minced a few cloves and rubbed them over the roast with the salt and pepper. Divine! Served the beef with garlic mashed potatoes and sweet corn. Fantastic meal. Thanks Alton!! item not reviewed by moderator and published
we did this with steaks cut from tenderloin. 2" thick, best steaks any of us have ever had. item not reviewed by moderator and published
This is the best, easiest recipe for tenderloin. It showcases the full flavor of the beef. We served a tenderloin for 8 people for Christmas dinner using this recipe. All agreed it was restaurant quality and the best beef tenderloin they'd had. item not reviewed by moderator and published
This was the best tenderloin I have ever had. We have made it on several occasions for guests and even my kids like it. There seems to be controversy on the cooking temp. We use the states temp of 250, but cook it for slightly longer (30-35minif we get a larger cut of meat. It is perfect Medium-Medium rare. The beef is so tender, you can cut it with a fork. item not reviewed by moderator and published
I used the whole tenderloin because I was feeding a crowd. I followed the stovetop part of the directions exactly, but in my wine-induced state I realize now that I cooked at 400 degrees instead of 250, but used a thermometer to get it to the correct temp. Best tenderloin ever. After dinner, we abandoned all decorum and hovered over the skillet in the kitchen to eat what little was left. item not reviewed by moderator and published
This turned out perfect! I guess I needed some basic direction in how to make the perfect beef tenderloin. I've made it before but never with these results. I did leave out the cumin because I didn't think we'd care for it. Maybe next time I'll add half to introduce the flavor to the family. But I can vouch it is perfectly fine without it. item not reviewed by moderator and published
It's so wonderful to have a foolproof recipe when you spend so much for the cut....thanks! item not reviewed by moderator and published
Absolutely Perfect. Thank you Alton item not reviewed by moderator and published
Incredible! This is my favorite dish to make when we have good friends visit, and it's so easy! item not reviewed by moderator and published
I'm a good "home cook" but tenderloin always scared me. I just couldn't see spending that much money to try and see if I could cook it at home so my family and I were doomed to only have prime rib at restaurants and never having any leftovers. NOT ANYMORE! The recipe is the easiest recipe in the world. It especially helps if you have Alton's video "Tender is the Loin" and you can watch it as you trim the roast. I don't have to watch it anymore. I've become an expert! Thanks, Alton, for giving me a recipe for my friends and family that not only is great tasting but elevates me to "great cook." And, the leftovers are the best part. Just make sure you have plenty of horseradish on hand. item not reviewed by moderator and published
This is so easy.. a little time is needed back and forth but this recipe followed is amazing!! I use a little less kosher salt and it is so tender I don't even need a knife! It is great on salads or just sliced nicely on a plate with potatoes and veggies. My favorite tenderloin recipe by far!!!!! item not reviewed by moderator and published
I followed the directions to the T and thought this was the easiest, yummiest roast I'd made in years. I agree with other raters that it is perfectly medium rare all the way through - gorgeous sliced thin on the platter. My children noted that it was "spicy" but still ate it and seemed to enjoy it. My adult dinner guests raved! item not reviewed by moderator and published
Perfect every time......My husband LOVE-LOVE-LOVES this recipe--actually everybody does. I'm not a big cumin fan, so I add half and it's great--not overpowering. Starting with room temp meat is the key to perfect doneness. I think people who don't like rare meat will like this recipe because it's not bloody rare--it's cooked pink--try it the stated way before you adjust the recipe ..............................................................................................................................FOR THE PEOPLE WHO INSIST ON MEAT A LITTLE MORE MEDIUM....If you search the internet you can find these episodes...Tender is the loin 1 and Tender is the loin 2...(this recipe is in 2) he tells you how NOT to cook the meat to have only a SMALL "happy center" and that is probably what you want to do. item not reviewed by moderator and published
Wide swath of medium rare meat, this is wonderful, and always, always a hit, I've used this recipe at least 20 times. It calls for room temp meat to start! So if you start with cold meat, it will take longer, and much smaller swath of medium rare. Well Done Lovers: use a different cut of meat, it's not worth the money! Tenderloin is best medium rare, medium at the most, and turns into shoe leather quickly at higher temperatures! You need fattier cut to survive high temperatures.... item not reviewed by moderator and published
I was expecting to be blown away by this after reading the reviews, but I did not like the cumin (normally a flavor I love) on tenderloin. This was just OK. item not reviewed by moderator and published
Dude! I bought a whole untrimmed beef tenderloin at my local big-box store, butchered it by following AB's instructions in "Tender is the Loin 1" (I saved it on my DVR so I could watch step-by-step as I butchered!), and followed this recipe exactly. And it was exactly delicious! We had 4 people over for New Year's Day dinner, so I cut the tenderloin roast bigger than AB did on the episode. It was flavorful and ridiculously tender. Everyone absolutely loved it! I'll make this again sometime, I'm sure. I served it with Bearnaise Sauce (Tyler Florence's recipe), which was a perfect compliment. Thanks again, AB! item not reviewed by moderator and published
Family really enjoy this at Christmas!. I had to roast it a little longer because everyone in the family likes it medium! Would definitely do this again. item not reviewed by moderator and published
Wow, this is a special recipe. The tenderloin roast came out perfectly done, evenly cooked medium rare all the way through. Amazing! It did take 40 minutes exactly on the 250 degrees. I also only put a tiny bit cumin, and reduced salt some based on comments here. Most excellent! Next time, I will try making without cumin and make a horseradish sauce. Very nice roast! My husband was extremely impressed and kept saying YUMMY! (And I've never even made a beef roast before!) Two thumbs up! item not reviewed by moderator and published
I LIKE MY MEAT WELL DONE, SO I DON'T KNOW HOW LONG TO COOK THE TENDERLOIN ROAST AT 250 DEGREES? item not reviewed by moderator and published
The recibe Alton has for 450 degrees is stuffed with Blue Cheese. Entirely different because of how the blue cheese acts. This recipe worked great. item not reviewed by moderator and published
I was very nervous preparing my first beef tenderloin for Christmas dinner. I prepared this recipe exactly as directed (except for the oven setting), and everyone raved about it. I took others' suggestions and increased the oven temp to 375, using the same cooking times. This is a really great recipe! item not reviewed by moderator and published
No kidding Todd, ovens vary as well as cooks, experience, manners, etc. I often cook my 1 to 1 1/2 lb roasts at 375 for 50 minutes because I don't like my meat blood rare. item not reviewed by moderator and published
This was very easy to make and was a hit Christmas day. I wanted something other than turkey and had a tenderloin in the freezer. yes it does take longer than stated at 250, but it is well worth the weight. The seasonings were perfect, just be careful with the cumin. The roast came out so tender we were able to cut it with a butter knife. item not reviewed by moderator and published
250 degrees is the correct temperature. Just because yours takes longer doesn't mean the recipe is wrong. Was your cut the exact same size as Alton's? Are you using the same oven as Alton? There are too many variables in cooking. Don't cook this for a meal for 15 people that has to be on the table at 6:00PM, for your first time. Mine turned out great! And it did take 20 minutes to cook! The next time I'll cut back on the black pepper and salt. My wife and kids thought it was too much. item not reviewed by moderator and published
This is a terrific recipe that my wife and I enjoy a great deal but we find that it takes waaaaaaaaaaay too long at 250? . After 20 minutes, as the recipe specifies, it's not even close to rare. I seem to remember seeing Alton make this or something like it on Good Eats and I'm pretty sure he roasted it at 450? . Whether he did or not, that's what I'm doing from now on. item not reviewed by moderator and published
Alton, everything went perfectly - even the 250 f temp. Served the cold leftovers with sour cream/horse radish sauce. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I used this recipe for deer backstrap roast and it came out incredible!! item not reviewed by moderator and published
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? item not reviewed by moderator and published
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 item not reviewed by moderator and published
Alton - I followed your recipe to the tee - and oh my what a wonderful meal - everyone raved about the tenderloin. Simply brilliant! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
After fifteen minutes in the 250 degree oven, the roast was at about 110 degrees, nowhere near 135, had to raise the temperature to 350 and even so, it threw the timing of the meal way off. Did Alton mean a 450 degree oven?? The cumin is okay if you like cumin (I do) but garlic and thyme would be better. item not reviewed by moderator and published
I was a little worried about putting so cumin on it but it tasted great. item not reviewed by moderator and published
Tenderloin isn't the most flavorful cut. But, given the cut, this is the best cooking method I've tried. This roast did not intuitively seperate from the main tenderloin, but whatever I did was close enough. I also dried my roast in the refridgerator for a day, to concentrate the flavor. This was a FUN recipe. PS--I used a flat cast iron griddle. I don't understand why a bumpy grill pan was employed on the show. item not reviewed by moderator and published
This is an amazingly good roast, and so simple to prepare. I've made it twice in the last month and got nothing but compliments. And wow, is it good for sandwiches. item not reviewed by moderator and published
This was the best and most tender beef my wife and I ever had. It was simple to prepare. We followed the instructions to the letter and had wonderful results. item not reviewed by moderator and published
Has been raining here for a while. We had 1.5 lb filet to cook and didn't want to grill in the rain. Would not of believed how good this was until we did it. THANK YOU sir, well done... I mean perfect medium rare. Thanks item not reviewed by moderator and published
Holy Cow! No pun intended... This was phenomenal! My husband changed the rub just a little - salt, pepper, paprika, brown sugar, & garlic powder. Oh... and he pulled the tenderloin out of the oven at 130 degrees instead of 135 and it was absolute perfection. Can't say enough about it!! "Giggy up, Alton!" (My husband made me add that.) item not reviewed by moderator and published
If you like it medium rare, this is an awesome recipe. Some of the most tender meat I have ever eaten. item not reviewed by moderator and published
This is almost to good for words! I make this for every Christmas every year. It is so simple to make yet tastes to good. I think this is one of Alton's bset yet. item not reviewed by moderator and published
This was so easy and tasted wonderful! item not reviewed by moderator and published
'nuf said! item not reviewed by moderator and published
This recipe is so simple. Really makes you look like you khow what you're doing! item not reviewed by moderator and published
It's a little time consuming, but well worth the effort. I especially liked that when it was finished, it looked just like it did on TV. item not reviewed by moderator and published
I followed the recipe to a T and got great results, but it was WAY too salty. I'll substitute steak seasoning next time. item not reviewed by moderator and published
Where can I get that grill pan with the removal handle that he cooked the tenderloin on? What brand is it? I really want one. item not reviewed by moderator and published
As most things in life, simple is best. I saw this show again this evening, and it brought to mind the last time I made this for family with rave reviews. I varied the spices from his recipe (I favor thyme and crushed garlic), but the cooking method remains the same. I serve with a bit of horseradish. Perfection! item not reviewed by moderator and published
I really liked it veery much... and it's soo easy, my family will love it... can't wait! item not reviewed by moderator and published
I'm Mr. Mediocre cook when it comes to doing meats. I would always over or under cook the cuts. Following Alton Brown's instructions was not only easy but the quality of the meat was superior just by treaming the loin as Mr. Brown instructed. item not reviewed by moderator and published
This is exceedingly easy and completely delicious. The slow roast is the key. Don't take any shortcuts. item not reviewed by moderator and published
Follow the directions to the letter, and you will not be disappointed. Meat thermometer is a must. Trust the 135 degree guideline. I roasted 2 tenderloins at the same time, both about 2 1/2 lbs each. It took about 40 mins for them to get to 135. I made this for New Year's Day and it was fabulous! Thank you, Alton. item not reviewed by moderator and published
This is another WOWSA! meal. Easy prep and mouthwatering. My reknown as a chef is bolstered by this success. Now my loved ones have an appreciation for Alton. item not reviewed by moderator and published
I tried this fantastic receipe for the first time on Chistmas. WOW. Even my Mother-in-Law was impressed. So simple yet the results were amazing. I had many requests for a repeat performance. Thanks Alton.(I think) item not reviewed by moderator and published
I thought thius method of preparing the meat made an incredibly tender meat with a maximum amount of area prepared at the medium rare temperature. Thanks item not reviewed by moderator and published
I did the whole Costco pismo thing just like in the show and had a 20oz center cut to work with for this recipe. Instead of a grill pan, I threw it on the grill to do the searing. Followed the rest of the recipe faithfully. Served with a bernaise sauce and it was tremendous. As he explains in the show the resting after searing and the low temperture roasting are necessary to get that thin layer of medium-well on the outside while the rest is a perfect medium rare throughout. item not reviewed by moderator and published
This was probably the single most earth shattering cooking tip since I went to culinary school -- and even then they never let me on on this little secret! Using this simple technique, I've made chateau brignon using the full loin (trimmed as per the show) as well as regular tenderloin steaks - each coming out PERFECT! Alton, if you could only recommend a good reliable digital oven thermometer in the style you did waffle makers I'd be set (most external wire-in-oven thermometers, mine included, are unreliable at best - alarm at 150F for int temp of 135F?? what were they thinking?). Thanks for bringing the science and secrets to the masses -- MORE TIPS!! Can't get enough.... item not reviewed by moderator and published
Thank you Alton for teaching me how to trim and make a simply delicious tenderlion. I served three tenderlion roasts at a dinner party and everyone wanted the recipe. The tenderlion shows were great and taught me a great deal. Thank you again. item not reviewed by moderator and published
As a New York apartment dweller, I found this recipe came as close to grilling as I could hope. Easy! Delicious! Thanks, AB. item not reviewed by moderator and published
Quite simply the easiest and tastiest Good Eats recipe I've ever tried. Makes a great meal, sandwiches, snacks, whatever you want it to be item not reviewed by moderator and published
And I did start with a meat that was warmer but not quite room temp. item not reviewed by moderator and published
no item not reviewed by moderator and published
malbec from mendoza argentina. $3.99 @ Trader joe's but spend $8 or $9 for a really good malbec to make it even better item not reviewed by moderator and published