MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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 chile, chile 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 mustard-chile 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.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams
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COZMOZIN TIME
[email protected]This was my first time making beef tenderloin and it turned out perfectly! Thanks for the great recipe.
Arbiter Vildred
[email protected]I highly recommend this recipe. It's a delicious and easy way to cook beef tenderloin.
Aqsa Awan
[email protected]This is one of my favorite recipes. It's so easy to make and the results are always amazing.
Deon Smith
[email protected]I've made this recipe several times and it's always a hit. My family and friends love it.
Md. S.m.Shohel Rana Parves Shov
[email protected]This recipe is perfect for a special occasion dinner. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Yayè Diallo
[email protected]I'm not a big fan of mustard, but I really enjoyed this rub. It was just the right amount of spicy and tangy.
Hayley Maroon
[email protected]I love the combination of mustard and chile in this rub. It gives the beef a really unique flavor.
devdas rotich
[email protected]This recipe is a keeper!
khat khaled
[email protected]Not bad, but I've had better.
Kalam Rawal
[email protected]I'll definitely be trying this recipe again.
Commando Fahim
[email protected]Delicious!
NatSa
[email protected]The mustard and chile rub was a bit too spicy for my taste, but the beef was cooked perfectly.
Jennifer Schooley
[email protected]I followed the recipe exactly and the beef turned out dry and tough. I'm not sure what went wrong.
Riaz Alie
[email protected]This recipe was easy to follow and the results were amazing. The beef was cooked perfectly and the mustard and chile rub was delicious. I highly recommend this recipe.
Rahim Khan
[email protected]I'm not usually a fan of beef tenderloin, but this recipe changed my mind. The rub was flavorful and the meat was so tender and juicy. I'll definitely be making this again.
Mtaos Maged
[email protected]This roasted beef tenderloin was a hit at my dinner party! The mustard and chile rub added a delicious flavor to the meat, and it was cooked to perfection. My guests raved about it.