Recipe By Julia Collin Davison
Published on August 27, 2026
Some crafty work with spices makes a great crust on this beef tenderloin.
Time
2 hr 15 minWhy This Recipe Works
The spices not only add flavor but also give the tenderloin a beautiful, deep red crust, so there is no need to sear the roast. Rubbing a little honey over the tenderloin helps the spices stick nicely and adds a welcome counterpoint to the savory spices. A final burst of broiler heat at the end of cooking helps toast the spice crust before serving.
*For extra color and flavor, serve with our equally easy Cilantro-Mint Relish.
Ingredients
1 (4- to 5-pound) trimmed beef tenderloin roast, tied at 1-inch intervals
1 tablespoon Kosher salt
Vegetable oil spray
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
¾ teaspoon caraway seeds
3 tablespoons honey, warmed
Instructions
Cook along with these step-by-step instructions
- Pat roast dry with paper towels, then rub with salt. Wrap roast with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Spray wire rack with oil spray and set inside aluminum foil-lined rimmed baking sheet. Combine paprika, coriander, Aleppo pepper, cumin, garlic, and caraway seeds to small bowl. Unwrap roast, pat dry with paper towels, and set on prepared rack. Brush top and sides of roast with honey, then sprinkle evenly with spice mixture, pressing gently to adhere. Spray roast lightly with oil spray. Roast until meat registers 115 degrees (for medium-rare) or 125 degrees (for medium), 1½ to 2 hours.Recipe TipRubbing a little honey over the tenderloin helps the spices stick nicely and adds a welcome counterpoint to the savory spices. The spices not only add flavor but also give the tenderloin a beautiful, deep red crust, so there in no need to sear the roast.
- Remove roast from oven and heat broiler. Broil roast until spice crust has toasted slightly and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 5 to 10 minutes. Transfer roast to carving board and let rest for 20 minutes before slicing and serving.Recipe TipA final burst of broiler heat at the end of cooking helps toast the spice crust before serving.
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