Ingredients

4 to 5 lbs. beef tenderloin tied into compact roast

1 1/2 TBSP. kosher salt

1 TBSP smoked sweet paprika

1 TBSP coarsely ground peppercorns ( I use more)

1 TBSP olive oil

Preparation

  1. Mix spices in a small bowl
  2. Tub tenderloin with oil.
  3. Press spices over tenderloin to coat well. Let stand at room temp.for about 30 min.
  4. Heat oven to 425. Roast tenderloin until meat thermomter inserted into the thickest part registers 125 for rare or 135 for medium rare.
  5. Let tenderloin rest on cutting board before carving for 15 min. Slice into thin slices.