Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.

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  • Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.

  • Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Nutrition Facts

682.9 calories; 40.7 g protein; 2.3 g carbohydrates; 161.2 mg cholesterol; 830.5 mg sodium. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2005
This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot. Read More
(47)

Most helpful critical review

Rating: 3 stars
12/07/2003
Ok I must have done something wrong. I used the rub and it made the house smell wonderful while cooking. When we started eating the dish we couldn't taste the rub. I don't know what I did wrong. I will try again to see if it was my blunder. Thanks for posting. Read More
(21)
65 Ratings
  • 5 star values: 49
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/14/2005
This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot. Read More
(47)
Rating: 5 stars
02/14/2005
This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot. Read More
(47)
Rating: 5 stars
01/07/2006
I made this roast for Christmas and the good quality of the meat with the fresh herbs and spices made this the most delicious holiday meat I've tasted. The cloves especially add the festive flavor and blend well with the meat. I made it with roasted garlic mashed potatoes and honey glazed carrots. Read More
(32)
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Rating: 3 stars
12/07/2003
Ok I must have done something wrong. I used the rub and it made the house smell wonderful while cooking. When we started eating the dish we couldn't taste the rub. I don't know what I did wrong. I will try again to see if it was my blunder. Thanks for posting. Read More
(21)
Rating: 5 stars
01/25/2004
Wow what a great rub!! Every year we are invited to visit some friends up north for a snowmobiling/ice fishing weekend. This year I decided to bring dinner for Saturday night. We used this rub on an 8 lb. tenderloin (had to make 4 times the recipe) and it was a huge HIT!!! The aroma from the rub/roast filled the house with a wonderful smell and the taste matched the smell. Even my 9 year old loved it. Thanks Eileen for the great recipe! Read More
(17)
Rating: 5 stars
11/15/2003
Instead of blending in the food processor I put everything in a bowl and just rubbed over the beef tenderloin. Left out the orange peel and substituted some orange juice in its place; didn't have six hours to marinade but it didn't matter. This was pretty darn tasty; I put seasoning salt and fresh ground pepper on the tenderloin as well but still added those two seasonings to the mix as well. Took longer to cook. Served with a tomato/basil/fresh mozzerella salad and the pan fried asparagus recipe from this site. Great meal. Drank Zinfandel which complemented the meal tremendously. Read More
(17)
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Rating: 5 stars
12/21/2005
this was my first attempt with making a marinade and it turned out awesome! I hosted a dinner party and one of my guests is a chef! I had to make this good - and it turned out awesome! People are still talking about it - the only thing I changed was that I added lemon zest instead of orange zest. I also only chilled for 2-3 hours so I can imagine how much better it would have been had I left it longer. It cant possibly get any better though thanks so much! Read More
(14)
Rating: 5 stars
01/12/2010
I made this recipe for Christmas 2009. My only problem was with the roast time it took longer than 35 minutes to roast approximately 1 1/2 hrs for 2 roasts. They came out perfect. My guests just loved it the flavor and aroma in the house was awesome. Thank you. Read More
(10)
Rating: 4 stars
12/29/2005
Made this for Christmas dinner. Got good reviews from the family (not young kids). However I could not get the rub to be smooth enough in the food processor. This should have been done in a spice grinder or w/ mortar & pestle. As it was we had to scrape rosemary from the servings. Read More
(9)
Rating: 4 stars
08/19/2010
Great recipe thanks for sharing! Did not use the orange zest nutmeg or cloves. Cut way back on the salt (1/2 tsp. for a 1 1/2lb. roast) and served with beef gravy (using drippings from pan) and a starch and a veggie for the sides. Read More
(8)