Coffee & chili-crusted beef tenderloin
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A dry rub of espresso powder, paprika, chili powder, salt, and pepper plays nicely against a thin layer of Dijon. For the best results, use a thermometer to ensure you reach the correct doneness and let it rest for 15 minutes to maintain its juiciness.
Ingredients
Olive oil
1 Tbsp
Uncooked lean and trimmed beef tenderloin
1½ pound(s), tied
Espresso, instant powder
1 Tbsp
Paprika
1½ tsp
Chili powder
¾ tsp
Table salt
½ tsp
Black pepper
½ tsp
Dijon mustard
2½ tsp
Instructions
1
Preheat oven to 425°F.
2
Heat oil in medium ovenproof skillet or heavy flameproof roasting pan over medium-high heat. Add beef and cook, turning, until browned on all sides, 4 to 5 minutes. Transfer beef to cutting board and let cool slightly. Remove string and discard. Set skillet aside (no need to wash).
3
Mix together espresso powder, paprika, chili powder, salt, and pepper in cup. Brush mustard all over beef but not on ends. Sprinkle two-thirds of coffee mixture over mustard, gently patting so it adheres. Sprinkle beef with remaining coffee mixture.
4
Return beef to skillet and put into oven. Roast until instant-read thermometer inserted into center of beef registers 145°F, about 25 minutes. Transfer beef to cutting board, cover loosely with foil, and let stand 10 minutes. Cut into 8 thick slices and serve drizzled with any accumulated meat juices.
5
Serving size: 2 slices tenderloin
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