Mustard And Chili Rubbed Beef Tenderlion Recipes

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MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN



Mustard-and-Chile-Rubbed Roasted Beef Tenderloin image

For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

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 chile powder
1/2 teaspoon chile 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

Steps:

  • 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 chile, chile 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-chile 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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams

CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL



Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 19

1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
One 3 1/2- to 4-pound beef tenderloin, trimmed and tied
2 tablespoons canola oil
Garlic-Herb Oil, recipe follows
3/4 cup extra-virgin olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1 teaspoon red pepper flakes
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

CAJUN BEEF TENDERLOIN



Cajun Beef Tenderloin image

Warm up holiday gatherings with this hot spicy entree from Sue Dannahower in Fort Pierce, Florida. "The dry rub keeps the tenderloin moist and tender," Sue promises. Because it's so fuss-free, just pop it in the oven or grill, then sit back and make merry with guests...maybe catch the Super Bowl! TASTY TIP: For a festive change of pace from beef, resolve to try this spicy Cajun rub on pork tenderloin, too!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1 beef tenderloin roast (3 pounds)
4 teaspoons salt
1 tablespoon paprika
2-1/4 teaspoons onion powder
1-1/2 teaspoons garlic powder
1-1/2 teaspoons white pepper
1-1/2 teaspoons pepper
1 to 3 teaspoons cayenne pepper
1 teaspoon dried basil
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon ground mustard
Dash ground cloves

Steps:

  • Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef. Lightly oil the grill rack., Prepare grill for indirect heat. Grill beef, covered, over indirect medium heat for 50-60 minutes, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally. Let stand for 10 minutes before slicing., To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness.

Nutrition Facts : Calories 172 calories, Fat 7g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 788mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN



Horseradish and Mustard-Crusted Beef Tenderloin image

I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.

Provided by Diana 2

Categories     Roast Beef

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon peppercorn, crushed
3 lbs beef tenderloin, trimmed
1/2 cup dry breadcrumbs
cooking spray

Steps:

  • Combine mustard, crushed peppercorns and horseradish.
  • Spread evenly over tenderloin.
  • Pat bread crumbs onto mustard mixture.
  • Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
  • Preheat oven to 350°.
  • Unwrap tenderloin.
  • Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
  • Bake for approximately 2 hour. (Medium - Well).
  • Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
  • Enjoy!

MUSTARD-ROASTED BEEF TENDERLOIN



Mustard-Roasted Beef Tenderloin image

If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Number Of Ingredients 5

1 beef tenderloin (3 1/2 pounds), tied together with kitchen twine at 2-inch intervals
Coarse salt and freshly ground pepper
4 to 6 tablespoons unsalted butter, softened
2 tablespoons stone-ground mustard
1 tablespoon Dijon mustard

Steps:

  • Let beef stand at room temperature for 1 hour.
  • Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

MUSTARD-CRUSTED BEEF TENDERLOIN



Mustard-Crusted Beef Tenderloin image

This tenderloin has a very nice crust on it. Some minced garlic in the mustard mixture adds a nice kick. I have also used the same mustard crust on a pork tenderloin, and that works very well too. Can be served cut into thin strips and served over a spinach salad with a vinegar based dressing in the summertime. This is adapted from Gourmet magazine, August 2000.

Provided by Scoutie

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/4 cup coarse grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed dark brown sugar
3/4 teaspoon fresh coarse ground black pepper
kosher salt (to taste)
1/2 teaspoon finely grated fresh lemon zest
1 (1 lb) trimmed beef tenderloin roast, tied
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 425°F
  • Stir together mustards, brown sugar, pepper, salt and lemon zest.
  • Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
  • Transfer to an oiled shallow baking pan and coat with mustard mixture.
  • Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
  • Transfer to a cutting board and let stand until cool, at least 10 minutes.

BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD



Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard image

Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.

Provided by B.J.

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 8h40m

Yield 2

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 ½ teaspoons horseradish
¼ teaspoon dried basil
¼ teaspoon dried thyme leaves
¼ teaspoon dried tarragon leaves
¼ teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste

Steps:

  • Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
  • Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

Nutrition Facts : Calories 465.5 calories, Carbohydrate 2.4 g, Cholesterol 119 mg, Fat 34.5 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13.6 g, Sodium 279.5 mg, Sugar 0.3 g

MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN



Mustard-and-Chile-Rubbed Roasted Beef Tenderloin image

For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

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 chile powder
1/2 teaspoon chile 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

Steps:

  • 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 chile, chile 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-chile 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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams

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