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Enhance beef tenderloin and more with my special Beef Tenderloin Rub recipe! Ideal for any cut of beef and especially beef tenderloin, it's simple yet full of flavor. Continue for the recipe and expert tips!
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Beef Tenderloin Seasoning
The best thing about a tasty beef dish is usually the seasoning. That's true even for naturally tender and flavorful cuts of beef like beef tenderloin, too! My Beef Tenderloin Rub recipe emphasizes the best flavors of the beef and is worth giving a try not just with tenderloin, but with other beef recipes, too.
What's great about this Beef Tenderloin Rub is the way the flavors come together. Sea salt and freshly cracked black pepper are a perfect start, enhancing the beef's own flavor. Dried thyme brings in an earthy, herby taste, and the garlic powder adds just the right sharp kick.
Whether you're getting ready for a special occasion, a holiday meal, or just want to try a new seasoning for your whole beef tenderloin, roasts, or steaks, try my Beef Tenderloin Seasoning! It's easy to make but full of flavor and will surely wow everyone. Keep reading for the full recipe and tips on how to use this fantastic seasoning mix in your beef dinners!
Tenderloin Rub Ingredients
- Sea Salt: Enhances the natural flavor of the beef. I always recommend using sea salt flakes, but kosher salt will work if you do not have sea salt.
- Black Pepper: Freshly ground pepper works best. It adds a slightly spicy, woody flavor that tastes much better when fresh. However, pre-ground black pepper will also work.
- Dried Thyme Leaves: Adds an earthy, herby flavor that complements the sharper flavors of the garlic powder and black pepper nicely. Perfect for a holiday beef dish! You can also use dried or fresh rosemary or a combination of both rosemary and thyme. Fresh thyme works, too.
- Garlic Powder: This will give your beef a strong, slightly spicy taste that pairs well with the hearty flavors of the beef and the herby taste of the thyme.
How to Make Beef Tenderloin Seasoning
- Add sea salt, freshly ground black pepper, dried thyme leaves, and garlic powder to a small bowl.
- Mix all ingredients together until fully combined.
- Store in a cool, dry place such as your pantry in an airtight container, or use immediately for any beef recipe you desire.
How to Season Beef Tenderloin
- Season your roast at least 4 hours before cooking. This allows ample time for the meat to absorb the flavors of the seasoning, allowing for a more robust and well-rounded taste.
- After seasoning, pat the spices down into the beef so they stick well, then wrap the roast in plastic wrap or place it in a tightly-sealed plastic bag with the air pressed out. Store it in the refrigerator in a dish.
- This method of seasoning will enhance the overall flavor of your roast, and is well worth it!
Beef Tenderloin Recipes
- Grilled Beef Tenderloin: If you're prepping to grill beef tenderloin, you can add the seasoning and pat it down into the beef right before cooking. This will develop a nice crust. Let the meat rest for at least 30 minutes before seasoning and grilling for best results.
- Sous Vide Beef Tenderloin: If you want to sous vide your beef tenderloin, add the tenderloin and your seasoning mix to a plastic bag and seal it tightly so there is no air inside and so no water can get in. Cook as instructed in my sous vide recipe for beef tenderloin. This method is best finished by reverse searing in a pan in butter.
- Roasted Beef Tenderloin: Beef tenderloin in the oven is best seasoned 4 hours before cooking. This recipe uses a roasting pan or baking sheet with a rack and olive oil to form a delicious crust. Then, you tent it with foil and let it rest to lock in the juices.
Tips for Seasoning Beef Tenderloin
- For any beef tenderloin recipe, you can use butcher's twine to tie the roast, which will help it cook more evenly by making the roast a uniform shape.
- My roast recipes generally cook the beef to medium-rare. You must check the internal temperature with a meat thermometer.
- I highly recommend saving any drippings to make au jus to serve with your beef tenderloin roast. It is irresistible!
- Add fresh herbs for a flavor boost as desired. Rosemary and thyme work best with beef.
Storing Beef Tenderloin Rub
Store beef tenderloin rub in an airtight container such as a jar in a cool, dry place, and it will last indefinitely as with your other seasonings.
Spice Rub for Beef Tenderloin FAQ
Yes! Aside from the tenderloin recipes listed above, you can also use this seasoning for other cuts of beef, such as prime rib for a Christmas dinner, steak, or even chicken and pork. Try it with my Slow Roasted Prime Rib or Grilled Filet Mignon.
Like other seasoning mixes, this seasoning for beef tenderloin will last indefinitely if stored properly in a cool, dry place in an airtight container.
Seasoning Recipes
If you enjoyed the recipe, leave a comment and a rating below!
Beef Tenderloin Rub
Equipment
Ingredients
- 2 teaspoons sea salt
- 2 teaspoons black pepper - freshly ground
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
Instructions
How to Make Beef Tenderloin Seasoning
- Combine sea salt, ground black pepper, dried thyme leaves, and garlic powder in a small bowl.2 teaspoons sea salt,2 teaspoons black pepper,1 teaspoon dried thyme leaves,1 teaspoon garlic powder
- Mix until well blended.
- Store in an airtight container in a cool, dry place like your pantry, or use immediately.
How to Season Beef Tenderloin
- Season the roast at least 4 hours before cooking to let the meat fully absorb the flavors for a richer taste.
- Press the spices firmly into the beef, wrap in plastic wrap, or place in a sealed plastic bag in the refrigerator. Place the wrapped meat in a dish in case it leaks.
- This seasoning method significantly boosts your roast's flavor! Cook following your desired method and enjoy. See the recipe post for links to our beef tenderloin recipes.
Notes
- This seasoning is enough for one 6 pound beef tenderloin.
- You can also use fresh herbs instead of dried.
- Sea salt is best, but kosher salt works too.
- Season 4 hours ahead of time and refrigerate before cooking for best results.
Barbara says
How far in advance can you run the tenderloin down? I have a dinner party in 4 days can I dry rub in today and air age it?
Isabel Laessig says
Hi Barbara! As long as you have the space in your fridge and your fridge maintains a very cool temperature, you could definitely age the tenderloin for 4 days in the fridge. I have a guide to dry aging if you need any advice. This guide is for prime rib, but the same tips will work for tenderloin: