Beef Recipes

Mustard and Chili Rubbed Roast Beef Tenderloin

Mustard and Chili Rubbed Roasted Beef Tenderloin


  • 1 2 pound beef tenderloin, trimmed rinsed and patted dry
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 large garlic clove passed through a garlic press
  • Salt to taste


Step 1

Preheat the oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to maintain its shape.

Step 2

In a small bowl, whisk together 1 tbls oil, the dry mustard, oregano, both chili
powders, cumin, pepper and garlic. Basically all the stuff that tastes good mix it together in this bowl and leave it alone til later.

Step 3

In a large skillet, heat oil until very hot. Rub the beef with salt and pepper and tell it a nice story. It probably won’t change the flavor but anyone watching you will be confused and that’s fun. Then tell it be careful and throw it in the searing hot oven. Do this in front of your kids if you can. Sear it until it forms a nice crust about 3-4 min per side.

Step 4

Transfer beef to a rimmed baking sheet. Using a pastry brush, bbq brush or a
panda bear whatever you have available smear the mustard-chili rub all over the beef. Roast until a meat thermometer registers 115 for rare or 120 for medium rare or …any more than that smack yourself in the face with the cookie sheet and go get some chicken nuggets. Now remove from oven and let rest for at least 15min. Then slice and serve …or run off into the woods with the whole thing and eat it with your hands. We won’t judge.

Serves 6-8

Wine Pairing : Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel

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