Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Makes 10 to 12 servings

Total time: 1 Hour, 50 Minutes


2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1 (5- to 6-lb.) beef tenderloin, trimmed
1 tablespoon olive oil
Vegetable cooking spray


1. Preheat oven to 500°. Stir together kosher salt and next 6 ingredients. Rub tenderloin evenly with olive oil. Sprinkle salt mixture over tenderloin, pressing to adhere. Cover and let stand at room temperature 30 minutes. Place tenderloin on a lightly greased (with cooking spray) rack in a roasting pan.

2. Bake at 500° for 15 minutes; reduce oven temperature to 375°, and bake 25 to 30 minutes or until a meat thermometer inserted in thickest portion registers 130° (for medium-rare) or to desired degree of doneness. Remove from oven; let stand 10 minutes before slicing. Serve with Mustard-Cream Sauce.

Mustard Cream Sauce

Makes about 2 cups

Total time: 15 Minutes


1 shallot, minced (about 3 Tbsp.)
1 tablespoon olive oil
1 garlic clove, minced
1 cup dry white wine
1/4 cup Creole mustard
2 teaspoons sugar
1 (8-oz.) container sour cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Sauté shallot in hot oil in a medium skillet over medium heat 2 minutes or until soft; add garlic, and sauté 1 minute. Stir in wine, mustard, and sugar; bring to a boil. Cook, stirring constantly, 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat, and whisk in sour cream, salt, and pepper. Serve immediately.


Southern Living

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