Recipes
Mustard-and-Chili-Rubbed Roasted Beef Tenderloin
Here the smoked chipotle flavors are tempered by one of the most wine friendly condiments of all: mustard.
Yield: 4
Cook Time: 40 minutes (plus chilling)
Ingredients
- 1 2-pound beef tenderloin, trimmed, rinsed and patted dry
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 large garlic clove, passed through a garlic press
- Kosher salt, to taste
Directions
Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chili, chili powder, cumin, black pepper and garlic.
In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustardchili rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chili, chili powder, cumin, black pepper and garlic.
In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustardchili rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
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