Mustard-and-Chili-Rubbed Roasted Beef Tenderloin

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
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 1 large garlic clove, passed through a garlic press
• Kosher salt, to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    656 calories; 51 grams fat; 17 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 45 grams protein; 192 milligrams cholesterol; 483 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
2. In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chili, chili powder, cumin, black pepper and garlic.
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. Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chili 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.