Mustard-and-Chili-Rubbed Roasted Beef Tenderloin

Name: Mustard-and-Chili-Rubbed Roasted Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1 large garlic clove, passed through a garlic press; Kosher salt, to taste

Servings: persons

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.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2-pound beef tenderloin, trimmed, rinsed and patted dry, 3 tablespoons extra virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, and more.

Yes, Mustard-and-Chili-Rubbed Roasted Beef Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!