Spiced Beef Tenderloin Roast

By Leite's Culinaria

Ingredients

1/4 cup extra-virgin olive oil (plus more for the pan)
2 tablespoons shawarma spice blend (or more, depending on your taste)
One 5-pound beef tenderloin (trimmed and silver skin removed (ask your butcher))
Kosher salt

Prep Time10mins
Cook Time25mins
Servings10

Instructions

Whisk the oil and the shawarma spice mix in a small bowl until well blended. Curl the beef into a large bowl.

Rub the spiced oil over the beef tenderloin, coating it completely. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or, even better, overnight.

Crank the oven to broil. Line a large rimmed baking sheet with foil and slick it with olive oil.

Position the tenderloin diagonally on the sheet, tucking the thinner end underneath to create a uniform thickness so it'll roast evenly. Rub any spiced oil left in the bowl on the roast. TESTER TIP: If you have kitchen twine, use it to tie the folded section of the beef.

Season the roast generously with salt.

Slide the roast under the broiler and cook, turning every few minutes, until well browned all over, 10 to 15 minutes.

Lower the temperature to 475°F (240°C) and continue roasting the beef to your desired doneness, 15 to 20 minutes more for medium-rare, 130°F to 135°F (54°C to 57°C) on an instant-read thermometer.

Transfer the roast to a cutting board and tent loosely with foil. Let rest for 20 minutes before slicing and serving.