Easy Beef Tenderloin with Harissa Spice Rub
By Julia Collin DavisonPublished on April 1, 2024
Time
2 1⁄4 hours, plus 6 hours chilling
Yield
Serves 8
Ingredients
1 (4- to 5-pound) trimmed beef tenderloin roast, tied at 1-inch intervals1 tablespoon Kosher salt Vegetable oil spray 2 tablespoons paprika 1 tablespoon ground coriander 1 tablespoon ground dried Aleppo pepper 1 teaspoon ground cumin 1 teaspoon garlic powder ¾ teaspoon caraway seeds 3 tablespoons honey, warmed
Instructions
- Pat roast dry with paper towels, then rub with salt. Wrap roast with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Spray wire rack with oil spray and set inside aluminum foil-lined rimmed baking sheet. Combine paprika, coriander, Aleppo pepper, cumin, garlic, and caraway seeds to small bowl. Unwrap roast, pat dry with paper towels, and set on prepared rack. Brush top and sides of roast with honey, then sprinkle evenly with spice mixture, pressing gently to adhere. Spray roast lightly with oil spray. Roast until meat registers 115 degrees (for medium-rare) or 125 degrees (for medium), 1½ to 2 hours.
- Remove roast from oven and heat broiler. Broil roast until spice crust has toasted slightly and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 5 to 10 minutes. Transfer roast to carving board and let rest for 20 minutes before slicing and serving.
Time
2 1⁄4 hours, plus 6 hours chillingYield
Serves 8Ingredients
1 (4- to 5-pound) trimmed beef tenderloin roast, tied at 1-inch intervals
1 tablespoon Kosher salt
Vegetable oil spray
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
¾ teaspoon caraway seeds
3 tablespoons honey, warmed
Ingredients
1 (4- to 5-pound) trimmed beef tenderloin roast, tied at 1-inch intervals
1 tablespoon Kosher salt
Vegetable oil spray
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
¾ teaspoon caraway seeds
3 tablespoons honey, warmed
Ingredients
1 (4- to 5-pound) trimmed beef tenderloin roast, tied at 1-inch intervals
1 tablespoon Kosher salt
Vegetable oil spray
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
¾ teaspoon caraway seeds
3 tablespoons honey, warmed
Why This Recipe Works
The spices not only add flavor but also give the tenderloin a beautiful, deep red crust, so there in no need to sear the roast. Rubbing a little honey over the tenderloin helps the spices stick nicely and adds a welcome counterpoint to the savory spices. A final burst of broiler heat at the end of cooking helps toast the spice crust before serving.
Instructions
- Pat roast dry with paper towels, then rub with salt. Wrap roast with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Spray wire rack with oil spray and set inside aluminum foil-lined rimmed baking sheet. Combine paprika, coriander, Aleppo pepper, cumin, garlic, and caraway seeds to small bowl. Unwrap roast, pat dry with paper towels, and set on prepared rack. Brush top and sides of roast with honey, then sprinkle evenly with spice mixture, pressing gently to adhere. Spray roast lightly with oil spray. Roast until meat registers 115 degrees (for medium-rare) or 125 degrees (for medium), 1½ to 2 hours.
- Remove roast from oven and heat broiler. Broil roast until spice crust has toasted slightly and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 5 to 10 minutes. Transfer roast to carving board and let rest for 20 minutes before slicing and serving.
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