Spicy roasted beef served with a tasty garlic-herb oil.
Directions for: Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil
Ingredients
1 Tbsp ancho chile powder
1 Tbsp ground cumin
1 Tbsp paprika
2 tsp ground coriander
1 tsp cayenne pepper
tsp garlic powder
Kosher salt and freshly ground black pepper
1 Tbsp olive oil
1 3 1/2- to 4-lb beef tenderloin, trimmed and tied
2 Tbsp canola oil
Garlic-Herb Oil, recipe follows
Garlic-Herb Oilcup extra-virgin olive oil
3 cloves garlic, crushed
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh chives
1 tsp red pepper flakes
Kosher salt
Directions
1. Preheat the oven to 450F.
2. Mix together the ancho chile powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes.
3. Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes.
4. Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side.
Garlic-Herb Oil1. Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely.
2. Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine.
Tips and Substitutions
Cook's Note
The tenderloin can be transferred to a rimmed baking sheet before roasting if your skillet is not ovensafe to 450F.
See more: Beef, Main, Roast