Center Cut Tenderloin Roast

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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.

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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!

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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.

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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.

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Fantastic recipe! The cumin is the key!

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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!!

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we did this with steaks cut from tenderloin. 2" thick, best steaks any of us have ever had.

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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.

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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.

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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.