Center Cut Tenderloin Roast

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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.

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It's so wonderful to have a foolproof recipe when you spend so much for the cut....thanks!

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Absolutely Perfect. Thank you Alton

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Incredible! This is my favorite dish to make when we have good friends visit, and it's so easy!

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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.

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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!!!!!

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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!

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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.

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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....

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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.