Orange-Cumin Beef Tenderloin
Juicy beef tenderloin seasoned with aromatic cumin, orange zest, and spices, roasted to perfection. Perfect for special occasions or impressive dinners with bold flavors.
Ingredients
Instructions
- Preheat oven to 450°F.
- Combine grated orange zest, cumin seed, minced garlic, dried thyme, cracked black pepper, chili powder, brown sugar, and salt to make the spice rub.
- Brush the beef tenderloin with oil.
- Rub the spice mixture all over the meat.
- Place the meat in a roasting pan.
- Roast until the meat is done, about 45 minutes for medium-rare.
- Let the beef stand for 15 minutes before slicing.
Tips & Substitutions
For a more intense flavor, let the spice rub marinate on the beef tenderloin for a few hours or overnight in the refrigerator. If you don't have cumin seeds, ground cumin can be used as a substitute. Adjust the chili powder to match your heat preference, or use smoked paprika for a different flavor profile.
Serving Suggestions
This Orange-Cumin Beef Tenderloin pairs beautifully with roasted vegetables and a fresh green salad. Consider serving it alongside mashed potatoes or a grain like quinoa for a complete meal. A light citrus vinaigrette can complement the flavors, enhancing the dish's overall brightness.
Storage & Reheating
Leftover beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven at a low temperature to avoid drying it out. Slicing it thinly and using it in sandwiches or salads can also add variety to your meals.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Cumin Beef Tenderloin contains roughly 142 calories, with 4g protein, 17g carbohydrates, and 7g fat. It is a good source of iron (18% of the Daily Value). Note that it is relatively high in sodium, at 804mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
While beef tenderloin is the preferred choice for its tenderness, you can use other cuts like ribeye or sirloin. Just be aware that cooking times may vary, and you may want to adjust the seasoning accordingly.
How can I tell when the beef is cooked to medium-rare?
To achieve medium-rare, the internal temperature of the beef should reach 130-135°F. Using a meat thermometer is the best way to ensure accuracy. Remember to let it rest before slicing, as the temperature will continue to rise slightly.
What should I do if I don't have fresh oranges?
If fresh oranges are unavailable, you can substitute with a tablespoon of orange juice and a bit of orange extract for flavor. However, fresh zest provides a unique aroma and taste that packaged alternatives may not fully replicate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).