Beef Tenderloin w/ Millstone Dry Rub

  • 1 beef tenderloin trimmed of excess fat and silver skin
  • 1/2 - 3/4 cup millstone dry rub
  • Season tenderloin generously w/ rub and allow to sit for 1-2 hours.
  • Preheat oven to 350F.
  • Sear at high heat on all sides.
  • Transfer to roasting pan w/ wire grate roasting rack.
  • Roast in 350F oven for 20-30 minutes or until desired temperature is reached.
  • 20 - 30 minutes will achieve a medium rare to medium respectively.
  • As desired temperature is reached, remove from oven and allow to rest for 10 minutes.
  • Slice thin and serve!

Many factors determine how long it will take for the tenderloin to reach the desired temperature. I do suggest beginning to check your tenderloin after the first 20 minutes regardless of how done you may want it. You can always cook it a little longer but cannot undo an overcooked mistake. Using a probe meat thermometer will help. Rare is 120F and it goes up one temperature every 10 degrees. Medium rare is 130F, while medium is 140F. Keep in mind that meat will continue cooking once taken out of the oven. Usually temperature will rise another 5-10 degrees depending on size. A whole beef tenderloin will serve 8-10 people. Enjoy!

For many more recipes and video tutorials, CLICK HERE!

Millstone Dry Rub

  • 1/2 cup kosher salt
  • 1/2 cup brown sugar, packed
  • 3T coffee, Turkish grind (very fine)
  • 2T ground paprika
  • 2T granulated garlic
  • 1T ground cumin
  • 1T ground cinnamon
  • 1t ground cloves
  • 1t ground ginger
  • 1t ground mace
  • 1t ground coriander
  • 1/2t ground black pepper
  • 1/2t crushed red pepper flakes
  • 1/4t ground cayenne pepper
  • Combine all ingredients in bowl with wire whisk.
  • Makes approximately 2 cups.

This rub is used at Evins Mill for our beef tenderloin but works well with steaks, ribs, pork chops, chicken, and salmon.

For many more recipes and video tutorials, CLICK HERE!


Cranberry Relish

  • 1-bag fresh cranberries, washed
  • 1-cup granulated sugar
  • 1 Granny Smith apple, roughly chopped, w/ peel
  • 1 fresh Orange, roughly chopped, with peel
  • Combine cranberries, orange, apple and sugar in food processor.
  • Puree until smooth.
  • Refrigerate then serve.

We often use this to accompany our braised duck, but it will go great with any poultry dish or as a side for any Fall/Winter dinner. Makes about 1 qt of relish. Enjoy!

For many more recipes and video tutorials, CLICK HERE!