Rub tenderloin with oil; coat with spice mixture. Place in a roasting pan; cover and chill 8 hours.
Bake at 500° 15 minutes or until browned. Lower temperature to 375°; bake for 20 more minutes or until desired degree of doneness. Let stand 10 minutes. Slice; serve with horseradish mayonnaise. Garnish, if desired.
My mother in law made this for new years and I immediately had to scramble to find the recipe to save it for myself.
Amazing tenderloin and beef seasoning. Compliments the meat and keeps it uber moist. Didn't take very long to marinate at all and it still seemed to permeate through the meat.
Also add it all! I was skeptical about nutmeg on beef but it must have done something because none of the tastes were that distinctive but melded perfectly together.
Make this! Six 5 star reviews can not steer you wrong
I made this for a Christmas Party last night and it received rave reviews from all. I made 2 tenderloins and cooked one a little longer for those who don't like their beef quite so pink. The tenderloin was served with Creamy Horseradish Sauce which went well with the spicy flavor of the rub. This recipe is a keeper.
We have made this twice and both times it was outstanding. We followed the recipe exactly and there were plenty of medium and medium rare pieces to be had! We served a 4.4 pound piece for 8 people who like to eat a lot and we still had a few pieces leftover. Treat yourself to a filet from Whole Foods - you will not be disappointed!
Tenderloin was perfect! The rub is delicious and would be good on steaks as well. 5 lbs. was a gracious plenty for 6 people, with leftovers. Do not overcook! Served this for Christmas with baked rice, fresh green beans, baked fruit, and scalloped oysters.