This is the tenderloin my mother has served for Christmas dinner ever since I was a little girl. This year, she gave me permission to document her for the blog as she seasoned the meat. Watching my mother cook is like watching an artist approach a blank canvas; she doesn't follow directions or measure ingredients like some paint by number coloring book. Instead, she effortlessly seasons the meat with nothing but her instinct as her guide, but for the sake of the blog, she was willing to measure as she went along. With that said, these measurements are not to be treated like a scientific formula, but merely as an estimate of how much she typically uses. You are more likely to under season than over season, so don't be afraid to really cover the tenderloin thoroughly.
Enjoy!
Here is what you will need:
Step 1. Rinse the meat and place in a large baking dish. My meat was already pretty trim (see photo), but if necessary, trim the meat.
Step 2. Sprinkle generously on all sides with salt.
Step 3. Sprinkle generously on all sides with garlic powder.
Step 4. Take the sweet Spanish paprika, and sprinkle at least 1 tablespoon on each side of the tenderloin. Massage the seasoning into the meat with your hands.
Step 5. Sprinkle a 1/4 teaspoon of the spicy paprika on top of the tenderloin.
Step 6. Pour a 1/4 cup of olive oil over the tenderloin.
Step 7. Cover in aluminum foil and place in refrigerator for 24-48 hours before cooking.
120 degrees F is medium rare
130 - 140 degrees F is medium
150 degrees F is medium well
Step 9: Remove the tenderloin roast from the oven and the pan and let stand for 5-10 minutes. Serve and Enjoy!
Ingredients
4 pound tenderloin
salt
garlic powder
2 tbsp sweet spanish paprika
1/4 tsp hot spanish paprkia
1/4 cup olive oil
Rinse the meat and trim if necessary. Place in a large baking dish. Sprinkle generously on all sides with salt and garlic powder. Sprinkle at least 1 tablespoon of the sweet Spanish paprkia on each side of the tenderloin. Massage the seasoning into the meat with your hands. Sprinkle a 1/4 teaspoon of the spicy paprika on top of the tenderloin. Pour a 1/4 cup of olive oil over the tenderloin. Cover in aluminum foil and place in refrigerator for 24-48 hours before cooking.
Pre-heat the oven to 400 degrees. Place meat in the pre-heated oven. Check after 30 minutes using a meat thermometer (check thickest part of the roast). Roast until medium-rare or medium (allowing for more cooking to take place after removing the meat from the oven) Here is a guide:
120 degrees F is medium rare
130 - 140 degrees F is medium
150 degrees F is medium well
Remove the tenderloin roast from the oven and the pan and let stand for 5-10 minutes. Serve and Enjoy!
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