Spice-Rubbed Beef Tenderloin
ACTIVE: 15 minutes TOTAL: 1 hour 30 minutes
TO MAKE AHEAD: Transfer sliced meat to an airtight storage container. Cover and
refrigerate for up to 3 days or freeze for up to 1 month (thaw overnight in the refrigerator
Tenderloin’s mild flavor gets a lift from chili powder, coriander, brown sugar and other
spices in this easy-to-prep dinner.
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon packed brown sugar
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon salt
1/3 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 3- to 4-pound center cut beef tenderloin roast
1. In a small bowl, combine chili powder, coriander, brown sugar, paprika, mustard, salt,
garlic powder and cayenne. Sprinkle over roast and rub in with your fingers.
2. Arrange hot coals around a drip pan in a charcoal grill. Test for medium-high heat above
the pan. Place roast on grill rack over drip pan. Cover and grill for 1 to 11/4 hours or until an
instant-read thermometer inserted into thickest part of roast registers 135°F for medium
rare. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking.
Grill as above, except place roast on a rack in a shallow roasting pan.) Remove roast from
grill; cover with foil and let stand for 15 minutes. The temperature of the meat after standing
should be 145°F.
3. Cut roast into slices to serve.
SERVES 6: 4 ounces each
Calories 193, Fat 10g (sat 4g, mono 4g), Cholesterol 70mg, Carbs 2g, Total sugars 1g,
Protein 24g, Fiber 0g, Sodium 253mg, Potassium 354mg.