Mustard-and-Chile-Rubbed Roasted Beef Tenderloin

By Melissa Clark

Mustard-and-Chile-Rubbed Roasted Beef Tenderloin
Michael Kraus for The New York Times
Total Time
40 minutes
Rating
5(594)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 12-pound beef tenderloin, trimmed, rinsed and patted dry
  • 3tablespoons extra virgin olive oil
  • 1tablespoon Dijon mustard
  • 1teaspoon dried oregano
  • 1teaspoon chipotle chile powder
  • ½teaspoon chile powder
  • ½teaspoon ground cumin
  • ½teaspoon freshly ground black pepper
  • 1large garlic clove, passed through a garlic press
  • Kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

427 calories; 33 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 29 grams protein; 378 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.

  2. Step 2

    In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

5 out of 5
594 user ratings
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Comments

Diane

Is this recipe as good if served warm right out of the oven?

Whataglass

Outstanding. I stuck to the recipe save that I roasted at a somewhat lower temperature--375oF--because the meat was refrigerated until an hour before cooking. Won't change a thing when I make it again.

Jude

I made this Saturday to serve on Father's Day and it was wonderful. I didn't change a thing, but I did remove some of the mustard-chili rub before serving. My two small grandsons are not big fans of spicy, yet. I served it with a chipotle/mayo. Rave reviews for Melissa.

Mara F.

This is sensational. Followed to the letter with a 3 lb. loin — except for cook time in the oven after browning, which was definitely not more than 12-15 min. I browned in a ceramic Dutch oven to catch oil splatter and it worked beautifully. Rested for about 75 min. out of the oven. So juicy and zingy spice level. If you don’t care for chipotle, I’m sure regular chili powder would work well, Watched a quick video on trimming a tenderloin, which was helpful. It’s an expensive cut of meat, but an absolute ace! Served with shallot and garlic green beans and sweet potatoes.

Peter

Great! we did it exactly as written and served room temp. Good summer dish.

Art Deco

Recipe is dead on. my meat thermometer gave me very weird 9high) readings but I trusted my instincts and my finger press and it was beautiful, medium rare and very flavorful

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