Beef Tenderloin Roast with Shawarma Spice Rub
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
4 hrs 35 mins
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Servings
10 servings
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Calories
675 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Beef Tenderloin Roast with Shawarma Spice Rub
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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.
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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
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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 Information
Show Details
Serving
8ounces
Calories
675kcal
(34%)
Carbohydrates
1g
(0%)
Protein
41g
(82%)
Fat
55g
(85%)
Saturated Fat
21g
(105%)
Monounsaturated Fat
25g
Cholesterol
159mg
(53%)
Sodium
113mg
(5%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 675kcal | 34% |
| Carbohydrates | 1g | 0% |
| Protein | 41g | 82% |
| Fat | 55g | 85% |
| Saturated Fat | 21g | 105% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 159mg | 53% |
| Sodium | 113mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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