Chili-rubbed beef tenderloin with herb butter topcook.tomathouse.com
Ingredients:
Beef tenderloin
- 1 tbsp ancho chili powder
- 1 tbsp. l. ground cumin
- 1 tbsp paprika
- 2 tsp ground coriander
- 1 teaspoon cayenne pepper
- 0.5 tsp garlic powder
- 1 tbsp. l. olive oil
- 1 beef tenderloin weighing 1.5-1.8 kg, trimmed and tied
- 2 tbsp. l. rapeseed oil
- Garlic and Herb Butter, recipe below
Oil with garlic and herbs
- 3/4 cup olive oil
- 3 cloves garlic, crushed
- 2 tbsp. l. chopped parsley
- 2 tbsp chopped cilantro
- 2 tbsp chopped chives
- 1 teaspoon red pepper flakes
Preparation:
- Preheat oven to 230°C.
In a small bowl, combine chili powder, cumin, paprika, coriander, cayenne pepper, garlic powder, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the tenderloin with olive oil, then rub evenly with the spice mixture. Let sit at room temperature for 30 minutes.
- In a large oven-safe skillet, preferably cast iron, heat the canola oil over medium heat. Sear the tenderloin (bending it if necessary to fit it in the skillet) 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 registers 135°F (55°C) for medium-rare, about 20 minutes. Transfer the meat to a cutting board and let rest for 10 minutes.
- Cut the rope and slice the tenderloin across the grain. Drizzle with the garlic and herb oil and season with additional salt. Serve the remaining oil in a bowl next to the meat.
Garlic and Herb Butter:
In a small saucepan, combine the olive oil and garlic. Heat over medium-low heat for 5 minutes, until the oil is barely simmering, otherwise the garlic will burn. Turn off the heat and let cool completely.
- Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, onion, red pepper flakes, and salt to taste and toss to combine.
Chef's note
If you don't have an oven-safe pan, you can transfer the tenderloin to a rimmed baking sheet before baking.
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