Chile Rubbed Beef Tenderloin With Garlic Herb Oil Recipes

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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.

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

HERB RUBBED ROASTED TENDERLOIN OF BEEF



Herb Rubbed Roasted Tenderloin of Beef image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield about 8 to 10 servings

Number Of Ingredients 7

2 sprigs rosemary
2 sprigs thyme
1/2 bunch chervil
1/4 cup olive oil
51/2 pound beef tenderloin
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • In a griddle or large skillet sear the beef on all sides until brown.
  • Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.

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