Beef Tenderloin Roast
Helen Park
4
American
Main Course
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.
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.
