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Dry rub on tenderloin advice

Kevin_Schaefer_410098

Planning on cooking a beef tenderloin roast with Joule on Christmas. Was thinking of trying the Chefsteps festive rub (rosemary + thyme + crushed black pepper + salt), but I'm unsure when to apply it. My plan is to pre-sear with no seasoning/rub (to build a crust on the meat itself), apply the rub, cook it, then do a final sear with butter to crisp up the herbs. Does that sound right? Or is there a better way?

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fisher23

I would not apply the rub until after the cook and prior to the final sear. It will just come off and over season the cooking liquid. The salt will also pull additional moisture out of the meat. I've done one by just following the Joule app guide and it was fabulous.

Kevin_Schaefer_410098

That makes sense. Do you think doing the final sear in a pan will work (as in - will the rub stay on and crisp up)? I notice that most of the Joule app guide's finish in the oven.

fisher23

If you want to have a herb crust, I would follow the finishing steps for the prime rib. Coat with whipped egg white and add the herb mixture and hot oven for 10 minutes. My preference, cut way back on the rosemary.

hairyotter_273859

I strongly agree, made that recipe a few days ago and the rosemary was very strong. All I could taste was rosemary. I didn't like it but my guests thought it was ok. I think they were just being polite.