Cajun Beef Tenderloin
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)
|
PREP |
15 min. |
COOK
|
50 min.
|
TOTAL
|
65 min.
|
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.