Coffee and Chili-Crusted Beef Tenderloin
PersonalPoints™ per serving
Who doesn't like a nice thick slice or two of tender, juicy beef tenderloin, especially when it's been coated with a tasty layer of flavor? Here, a dry rub of espresso powder, paprika, chili powder, salt, and pepper plays nicely against a thin layer of piquant Dijon. Plus, tenderloin is such an elegant entrée to prepare for a quaint dinner party when it’s paired with asparagus, a colorful medley of roasted potatoes or mixed greens salad. 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.
Uncooked lean and trimmed beef tenderloin
1½ pound(s), tied
Espresso, instant powder
1 Tbsp, such as Medaglia D'Oro
- Preheat oven to 425°F.
- 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, 4-5 minutes. Transfer beef to cutting board and let cool slightly. Remove string and discard. Set skillet aside (no need to wash).
- 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.
- 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.
- Per serving: 2 slices tenderloin