Name: Beef Tenderloin Roast
Yield: 4
Cuisine: American
Ingredients: 1 ½ pounds tenderloin of beef, trimmed; 1 ½ tsp Ayala blend; 1 ½ tsp fine sea salt; 1 ½ tsp black pepper, ground; 1 ½ Tbsp olive oil

Simply roasted meats let you focus on sides, party guests, wine, and all of the other parts of a great evening, or late afternoon lunch. The recipe below is for a small basic roast but you could do a larger roast by multiplying the spices and seasonings and still use the same procedures. Make it even more special by serving the roast with Red Wine Braised Mushrooms.

Beef Tenderloin Roast

Helen Park

Servings/Yield

Cuisine

American

Ingredients

1 ½ pounds tenderloin of beef, trimmed
1 ½ tsp Ayala blend
1 ½ tsp fine sea salt
1 ½ tsp black pepper, ground
1 ½ Tbsp olive oil

Directions

Preheat oven to 350°F.
In a large bowl or tray, rub the roast evenly with the olive oil and seasoning mixture to coat completely.
Roast on a parchment lined tray, rotating the tray halfway through cooking time, to desired doneness (130-135°F internal temperature for medium rare - approximately 1 hour).
When ready, remove the roast to a resting rack or rimmed baking dish to rest 15 minutes.
Slice and serve.