Pastrami-style slow-roasted beef tenderloin
Uncooked lean and trimmed beef tenderloin
3½ pound(s), (from one 4 lb tenderloin, after excess fat and sinew trimmed and discarded)
1 Tbsp, smoked variety (pimenton)
1 Tbsp, coarsely ground
1 tsp, flaky variety, for serving (or additional kosher salt)
- Pat beef dry with paper towels; place on a baking sheet.
- In a small bowl, combine kosher salt, paprika, caraway seeds, and pepper; sprinkle mixture evenly all over beef (use your hands to press spices onto meat). If one end of your tenderloin is much thinner than the other, tuck it underneath the roast so that the whole piece is an even thickness; tie this end of the roast with kitchen twine to keep it in place. Let beef rest for 1 hour at room temperature before cooking (this will help it cook more evenly).
- Meanwhile, preheat oven to 275ºF.
- Roast beef until a digital thermometer inserted in center of meat registers 125ºF for rare (let it go up to 135ºF if you prefer it medium-rare or longer to desired degree of doneness), about 50 minutes or up to 1 hour and 15 minutes depending on thickness of roast and how you like it cooked. It's best to start checking at 45 minutes.
- Remove beef from oven; let rest 15 minutes. Transfer beef to a cutting board; cut into ½-inch-thick slices and transfer to a serving platter. Sprinkle beef with flaky sea salt; serve immediately with coarse or Dijon mustard (optional).
- Serving size: 4 oz beef (mustard optional)