Served-cold-mustard-and-chili-rubbed roasted beef tenderloin

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.
  1. Preheat oven to 450 degrees.
  2. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
  3. In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chili, chili powder, cumin, black pepper and garlic.
  4. In a large skillet, heat remaining 2 tablespoons oil until very hot.
  5. Season beef generously all over with salt.
  6. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes.
  7. Turn and repeat with remaining sides.
  8. Transfer beef to a rimmed baking sheet.
  9. Using a pastry brush, smear mustard-chili rub all over beef.
  10. 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.
  11. Let cool completely, then wrap and refrigerate.
  12. Bring to room temperature for at least 2 hours before slicing and serving.

 

 

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