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The rub makes this roast special.

Texas Tenderloin Roast

1 (3 to 31/2 pounds) beef tenderloin roast
1 teapoon dried oregano leaves
1 teapoon dried thyme leaves
1 teapoon paprika
1 teapoon salt
1/2 teapoon garlic powder
1/2 teapoon onion powder
1/2 teapoon ground white pepper
1/2 teapoon ground black pepper
1/4 teapoon ground red pepper

1. Preheat oven to 425ºF.
2. Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor.
3. Place roast on rack in an open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover.
4. Roast in a 425ºF oven for 45 to 50 minutes. Remove roast when thermometer registers 135ºF for medium-rare. Let stand for 10 minutes before carving. Slice thin.

Makes 12 servings.

Tip: A 3 to 4 pound beef Eye of Round, Top Blade, or Round Tip roast may be substituted. For Eye of Round and Top Blade, rotisserie or roast on a rack in an open roasting pan at 400ºF for 45 to 50 minutes. For Round Tip, roast on rack at 325ºF for 1 1/2 hours.

Recipe provided courtesy of the Texas Beef Council and Beef It's Whats For Dinner.