Center Cut Tenderloin Roast

Total Time:
1 hr 15 min
5 min
40 min
30 min

2 to 3 servings

  • 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

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.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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    71 Reviews
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    Outstanding. Perfectly seasoned. Followed directions and it was very easy. Not a bite left at our family holiday dinner.
    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.
    Awesome every time! We cook it a bit longer to get to medium
    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.
    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!
    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.
    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.
    Fantastic recipe! The cumin is the key!
    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!!
    we did this with steaks cut from tenderloin. 2" thick, best steaks any of us have ever had.
    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.
    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.
    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.
    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.
    It's so wonderful to have a foolproof recipe when you spend so much for the cut....thanks!
    Absolutely Perfect. Thank you Alton
    Incredible! This is my favorite dish to make when we have good friends visit, and it's so easy!  
    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.
    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!!!!!
    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!
    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.
    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....
    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.
     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!
    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.
    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!
    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.
    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!
    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.
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