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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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
And I did start with a meat that was warmer but not quite room temp. item not reviewed by moderator and published