Absolutely fantastic, suggest you cook it today and serve tomorrow, after the roast had had a peaceful overnight rest in the fridge. Offer it in room temperature, sliced thinly, sitting on a bed of just steamed but already cooled crunchy asparagus..
Yield: 4 to 6 servings (or more, if it is a part of the cold buffet).
- One 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
- Salt, to taste.
- 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 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.