Season tenderloin generously w/ rub and allow to sit for 1-2 hours.
Preheat oven to 350F.
Sear at high heat on all sides.
Transfer to roasting pan w/ wire grate roasting rack.
Roast in 350F oven for 20-30 minutes or until desired temperature is reached.
20 - 30 minutes will achieve a medium rare to medium respectively.
As desired temperature is reached, remove from oven and allow to rest for 10 minutes.
Slice thin and serve!
Many factors determine how long it will take for the tenderloin to reach the desired temperature. I do suggest beginning to check your tenderloin after the first 20 minutes regardless of how done you may want it. You can always cook it a little longer but cannot undo an overcooked mistake. Using a probe meat thermometer will help. Rare is 120F and it goes up one temperature every 10 degrees. Medium rare is 130F, while medium is 140F. Keep in mind that meat will continue cooking once taken out of the oven. Usually temperature will rise another 5-10 degrees depending on size. A whole beef tenderloin will serve 8-10 people. Enjoy!
Millstone Dry Rub
1/2 cup kosher salt
1/2 cup brown sugar, packed
3T coffee, Turkish grind (very fine)
2T ground paprika
2T granulated garlic
1T ground cumin
1T ground cinnamon
1t ground cloves
1t ground ginger
1t ground mace
1t ground coriander
1/2t ground black pepper
1/2t crushed red pepper flakes
1/4t ground cayenne pepper
Combine all ingredients in bowl with wire whisk.
Makes approximately 2 cups.
This rub is used at Evins Mill for our beef tenderloin but works well with steaks, ribs, pork chops, chicken, and salmon.