Center Cut Tenderloin Roast

This is a very straightforward but elegant beef tenderloin preparation that's perfect for small dinner parties.

The cumin adds funk. but doesn't try to sing lead. The goal of cooking it twice is to create a solid sear while maintaining an even doneness within.

This recipe first appeared in Season 9 of Good Eats.

ACTIVE TIME: 15

TOTAL TIME: 1 15

Yield: to 3 servings

1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon freshly ground cumin, toasted
1 (1- to 1 1/4-pound) tenderloin roast, cut from the center of the whole tenderloin
1 teaspoon vegetable oil

Heat the oven to 250ºF.
Combine the kosher salt, black pepper, and cumin in a shallow dish. Roll the roast in seasonings, coating well. Leave the roast at room temperature for 30 minutes.
Set a cast-iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
Return the roast to the grill pan, put in the oven, and cook until it reaches an internal temperature of 135ºF, 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before slicing and serving.