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Cajun Beef Tenderloin

Cajun Beef Tenderloin
Warm up holiday gatherings with this hot spicy entree from Sue Dannahower in Fort Pierce, Florida. “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 ten
12 ServingsPrep: 15 min. Grill: 50 min. + standing

Ingredients

  • 1 beef tenderloin roast (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. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack.
  • Prepare grill for indirect heat using a drip pan. Place tenderloin
  • over drip pan and grill, covered, over indirect medium heat for
  • 50-60 minutes, or until meat reaches desired doneness (for
  • medium-rare, a thermometer should read 145°; medium, 160°;
  • well-done, 170°), turning occasionally. Let stand for 10 minutes
  • before slicing.
  • To roast the tenderloin, bake on a rack in a shallow roasting pan at
© Taste of Home 2013

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Cajun Beef Tenderloin (continued)

Directions (continued)

  • 425° for 45-60 minutes or until meat reaches desired doneness.
  • Yield: 12 servings.
Nutrition Facts: 3 ounces cooked beef equals 172 calories, 7 g fat (3 g saturated fat), 50 mg cholesterol, 788 mg sodium, 2 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchange: 3 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013