Center Cut Tenderloin Roast

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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.

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I was a little worried about putting so cumin on it but it tasted great.

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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.

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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.

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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.

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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

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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.

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If you like it medium rare, this is an awesome recipe. Some of the most tender meat I have ever eaten.

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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.

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This was so easy and tasted wonderful!