Cajun Beef Tenderloin
Light & Tasty
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Warm up holiday gatherings with this hot spicy entree from Sue Dannahower in Parker, Colorado. “The dry rub keeps the tenderloin moist and tender,” Sue promises. Because it’s so fuss-free, just pop it in the oven or grill, then sit back and make merry with guests...maybe catch the Super Bowl!
TASTY TIP: For a festive change of pace from beef, resolve to try this spicy Cajun rub on pork tenderloin, too!
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. Grill: 50 min. + standing
Ingredients:
- 1 beef tenderloin (3 pounds)
- 4 teaspoons salt
- 1 tablespoon paprika
- 2-1/4 teaspoons onion powder
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons white pepper
- 1-1/2 teaspoons pepper
- 1 to 3 teaspoons cayenne pepper
- 1 teaspoon dried basil
- 1/2 teaspoon chili powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon ground mustard
- Dash ground cloves
Directions:
Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef.
If grilling, prepare grill for indirect heat. Coat grill rack with cooking spray before starting the grill. Grill tenderloin, covered, over indirect medium heat for 50-60 minutes, turning occasionally, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness. Yield: 12 servings.