Spice Crusted Beef Tenderloin Roast


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Beef tenderloin -- or section
                        Olive oil
                        Spice blend of choice

Set out beef at least a couple hours before cooking so the roast isn't
chilled and place in roasting pan.  Rub olive oil all over the roast, then
coat generously with a crust of your choice of spice blend.  I used Penzey's
Northwoods Seasoning.  I don't recommend herb blends because of the high
cooking temperature.

Preheat oven to 500.

Roast beef in preheated oven approximately 7 minutes per pound for rare, 10
minutes per pound for medium, but check with a meat thermometer to be sure.
For a rare roast, remove from oven when it reaches 128; for medium, remove
at 133.

Let roast sit at room temperature, uncovered, for 15-20 minutes before
carving.  This is CRITICAL!!!  The roast will finish cooking internally to
desired doneness and the juices will settle in the roast so they're not lost
when it's cut.

Slice roast as thinly as possible.

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Per Serving (excluding unknown items): 642 Calories; 52g Fat (74.5% calories
from fat); 40g Protein; 0g Carbohydrate; 0g Dietary Fiber; 161mg
Cholesterol; 109mg Sodium.  Exchanges: 5 1/2 Lean Meat; 7 Fat.

Serving Ideas : I served this roast with Cajun Mustard Cream Sauce with
Capers.  It was outrageously good.  This roast makes *excellent* sandwiches
and tortilla or lettuce wraps.