Best 4 Beef Tenderloin Dry Rub Recipes
Indulge in a culinary masterpiece with our curated collection of beef tenderloin dry rub recipes. Prepared with the finest cut of beef, the tenderloin is renowned for its exceptional tenderness and delicate flavor. Each rub offers a distinct flavor profile to tantalize your taste buds. From the classic and timeless blend of garlic, salt, and pepper to the zesty and aromatic combination of paprika, cumin, and chili powder, our selection of dry rubs guarantees an explosion of flavors in every bite. Elevate your beef tenderloin to new heights, whether you prefer a traditional approach or a more adventurous twist.
**Garlic Herb Dry Rub:** Experience a timeless classic with our garlic herb dry rub. The aromatic blend of garlic, thyme, rosemary, and parsley complements the beef's natural flavors, resulting in a savory and herbaceous masterpiece.
**Smoky Chipotle Dry Rub:** Embark on a smoky and spicy journey with our chipotle dry rub. The combination of chipotle powder, cumin, and paprika adds a delightful smokiness, while the chili powder and cayenne pepper bring a subtle heat that lingers on your palate.
**Sweet and Savory Dry Rub:** Treat your taste buds to a sweet and savory symphony with our signature dry rub. Brown sugar, paprika, and onion powder create a harmonious balance of sweetness and smokiness, while garlic and black pepper add a touch of savory depth.
**Mediterranean Dry Rub:** Transport your taste buds to the Mediterranean with our vibrant and aromatic dry rub. A harmonious blend of oregano, basil, thyme, and rosemary, infused with the zesty flavors of lemon and garlic, promises a delightful culinary journey with every bite.
**Spicy Szechuan Dry Rub:** Embark on a bold and fiery adventure with our Szechuan dry rub. The harmonious blend of Szechuan peppercorns, chili powder, and ginger creates a tantalizing explosion of heat and flavor that will leave you craving more.
HERB RUBBED ROASTED TENDERLOIN OF BEEF
Provided by Food Network
Categories main-dish
Time 8h50m
Yield about 8 to 10 servings
Number Of Ingredients 7
Steps:
- Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a griddle or large skillet sear the beef on all sides until brown.
- Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.
BEEF DRY RUB
Steps:
- Combine all the ingredients for the rub in a small bowl and stir to mix. Rub onto the beef on all sides.
Nutrition Facts : ServingSize 2 tsp, Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1273 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
ROAST BEEF TENDERLOIN IN A DRY RUB CRUST
Steps:
- Preheat the oven to 425°F. Place an empty, heavy bottomed roasting pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry rub seasoning paste evenly over the beef tenderloin. After 10 minutes, remove the roasting pan from the oven, drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the bottom of the pan, and then add the seasoned fillet. Place in the oven for 10 minutes. Turn the fillet over and return to the oven to sear the second side for an additional 10 minutes. Reduce the oven temperature to 375°F and cook until it reaches desired doneness using a meat thermometer (an internal temperature of 135°F for medium rare) approximately 15 to 18 minutes additional cooking time. Wine Sauce: In a saucepan, combine wine, shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter just to heat through. When the tenderloin has finished roasting, remove it from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over the top.
BEEF DRY RUB
I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.
Provided by PJ991092
Categories Low Cholesterol
Time 5m
Yield 1 1 3/4, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
- reserve some rub to add to your mop if you make one.
Nutrition Facts : Calories 36.2, Fat 0.7, SaturatedFat 0.1, Sodium 1432.6, Carbohydrate 8, Fiber 2.4, Sugar 3.1, Protein 1.2
Tips:
- Choose a good quality beef tenderloin roast, about 3 to 4 pounds in size.
- Make sure the roast is trimmed of any excess fat.
- Pat the roast dry with paper towels before applying the rub.
- Use a generous amount of rub, about 1 tablespoon per pound of meat.
- Rub the spices into the meat, making sure to coat it evenly.
- Let the meat rest at room temperature for at least 30 minutes before cooking.
- Cook the roast in a preheated oven at 425°F for 15 minutes, then reduce the heat to 325°F and continue cooking until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
- Let the roast rest for 10 minutes before slicing and serving.
Conclusion:
Dry-rubbed beef tenderloin roast is a flavorful and juicy dish that is perfect for any special occasion. The combination of herbs and spices in the rub creates a delicious crust on the outside of the meat, while the inside remains tender and juicy. This dish is sure to impress your guests and is a great way to celebrate a special occasion.
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