| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 599 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 33 g |
| Cholesterol | 140 mg |
| Sodium | 458 mg |
| Serving Size | 1 of 10 servings |
| Calories | 599 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 33 g |
| Cholesterol | 140 mg |
| Sodium | 458 mg |
Reviews
Excellent!!
Making this tonight. I will come back and review again. Looks delicious.