Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Since beef tenderloin doesn't have much fat, it can easily become dry and overcooked. For tender slices, don't cook past a meat thermometer registering 130° in the center.

2 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon ground red pepper

1 (5- to 6-lb.) beef tenderloin, trimmed

1 tablespoon olive oil

Vegetable cooking spray

Directions at southernliving.com

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