Posted on


For the Tenderloin

  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • ½ Tbsp dried rosemary
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 1 5 pound Certified Angus Beef® tenderloin trimmed
  • fresh parsley chopped

For the Parmesan Butter

  • 4 oz. unsalted butter room temperature
  • 3 Tbsp grated Parmesan cheese
  • 1 tsp minced garlic
  • 1 tsp kosher salt
  • pinch red pepper flakes


  1. Preheat oven to 450°F.
  2. Using a small bowl, combine oregano, thyme, rosemary, salt, pepper and mustard powder. Rub spice mixture evenly over entire tenderloin.
  3. Place tenderloin on rack of a small roasting pan.
  4. Roast for 15 minutes.
  5. Reduce oven temperature to 325°F. Continue roasting for 60 minutes (for medium doneness), or until internal temperature reaches 135°-140°F.
  6. Remove tenderloin from oven and tent lightly with foil. Let rest for 15 minutes.
  7. Meanwhile, make the parmesan butter by combining all ingredients in a small bowl.
  8. Brush this mixture on top of the roast.
  9. Slice roast and serve.

Recipe source: http://spicedblog

Leave a Reply

Your email address will not be published. Required fields are marked *