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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
4 hrs 35 mins
Servings: 10 servings
Calories: 675 kcal
Course: Main Course
Cuisine: Middle Eastern

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

    Cup of Yum
  1. Whisk the oil and the shawarma spice mix in a small bowl until well blended. Curl the beef into a large bowl.
  2. 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.
  3. Crank the oven to broil. Line a large rimmed baking sheet with foil and slick it with olive oil.
  4. 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.
  5. Season the roast generously with salt.
  6. Slide the roast under the broiler and cook, turning every few minutes, until well browned all over, 10 to 15 minutes.
  7. 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.
  8. 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

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

% 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.