Beef Tenderloin Roast with Shawarma Spice Rub
This easy beef tenderloin roast is crusted with a fragrant, vibrant shawarma-inspired spice blend and quickly cooked in the oven. It's the easiest holiday main you'll ever make.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for the pan
- 2 tablespoons shawarma spice blend, or more, depending on your taste
- One 5-pound beef tenderloin, trimmed and silver skin removed (ask your butcher)
- Kosher salt
Instructions
- Whisk the oil and the shawarma spice mix in a small bowl until well blended. Curl the beef into a large bowl.
- Rub the spiced oil over the beef tenderloin, coating it completely. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or, even better, overnight.
- Crank the oven to broil. Line a large rimmed baking sheet with foil and slick it with olive oil.
- Position the tenderloin diagonally on the sheet, tucking the thinner end underneath to create a uniform thickness so it'll roast evenly. Rub any spiced oil left in the bowl on the roast.
☞ TESTER TIP: If you have kitchen twine, use it to tie the folded section of the beef.
- Season the roast generously with salt.
- Slide the roast under the broiler and cook, turning every few minutes, until well browned all over, 10 to 15 minutes.
- Lower the temperature to 475°F (240°C) and continue roasting the beef to your desired doneness, 15 to 20 minutes more for medium-rare, 130°F to 135°F (54°C to 57°C) on an instant-read thermometer.
- Transfer the roast to a cutting board and tent loosely with foil. Let rest for 20 minutes before slicing and serving.
Notes
- Extra spice blend--You'll have some spice blend leftover. I recommend using it to flavor roast chicken, roasted potatoes, or as a seasoning for grilled flank steak.
- Checking for doneness--The cooking time of your tenderloin filet will depend mainly on the thickness of your roast. Start checking early to avoid overcooking.
- Storage and reheating--Store leftover beef tenderloin in a sealed container in the refrigerator for up to 3 days. It can be warmed in a 300°F (150°C) oven. If you prefer to keep the meat rare, serve it cold or at room temperature.
- Dietary--This roast beef tenderloin recipe is suitable for gluten-free and dairy-free diets.
Nutrition
Serving: 8ounces | Calories: 675kcal | Carbohydrates: 1g | Protein: 41g | Fat: 55g | Saturated Fat: 21g | Monounsaturated Fat: 25g | Cholesterol: 159mg | Sodium: 113mg | Fiber: 0.5g | Sugar: 0.1g