Photo of Coffee & chili-crusted beef tenderloin by WW

Coffee & chili-crusted beef tenderloin

Total Time
55 min
10 min
30 min
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.


Olive oil

1 Tbsp

Uncooked lean and trimmed beef tenderloin

1½ pound(s), tied

Espresso, instant powder

1 Tbsp


1½ tsp

Chili powder

¾ tsp

Table salt

½ tsp

Black pepper

½ tsp

Dijon mustard

2½ tsp


  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