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Spice Crusted Beef Tenderloin

Adapted from Floyd Cardoz
Course Entree
Cuisine roasts
Keyword beef
Author TheSpicedLife


  • 1 beef tenderloin, trimmed of excess fat and silver skin (if you use a smaller portion of it, as I did, you will have leftover spice rub)
  • 1 t Szechwan peppercorns
  • 1 T allspice berries
  • 3 1/2 T black peppercorns
  • 3 1/2 T yellow mustard seeds
  • 4 T coriander seeds
  • 2 1/2 T cumin seeds
  • 1 T kosher salt


  1. Combine the spices in a mortar and pestle or spice grinder. Crush or grind until the mixture is partially finely ground and partially cracked. Mix in the salt.
  2. Sprinkle the spice mixture over the beef tenderloin 1 hour before you want to roast it. Pat the spices into the meat so that they form a crust around the meat. Place in a roasting pan on a rack and let sit for the remaining hour. This time will both allow the meat to come to room temperature and also allow the spices to penetrate the meat.
  3. minutes before cooking, preheat the oven to 500 F. Place the tenderloin into the oven and let it roast for 20 minutes. After that 20 minutes, reduce the heat to 300 F but do not open the oven. Let the tenderloin cook another 15-25 minutes, or until the outside is nicely browned but the interior temperature is 120 F for rare (the only way I would ever serve tenderloin; 125 is medium rare). Take the tenderloin out of the oven and let it sit for 10-15 minutes (up to 30 minutes) before slicing (during which time the interior temperature will rise).