Vastewine Recipes

Beef Image

See Wine
Pairings Below

Mustard and Chili Rubbed Roasted Beef Tenderloin


  • 1 2 Lb Beef Tenderloin, trimmed rinsed and patted dry
  • 3 Tbls Extra Virgin Olive Oil
  • 1 Tbls Dijon Mustard
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Chili Powder
  • 1 Tsp Chipotle Chili Powder
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp 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 mustard, oregano, both chili powders, cumin, pepper and garlic.
Step 3. In a large skillet, heat remaining oil until very hot. Season beef all over with salt. Place it in the pan and sear bottom without movig it until it forms a golden brown crust, about 3-4 mins. Turn and repeat with remaining sides.
Step 4. Transfer beef to a rimmed baking sheet. Using a pastry brush, smear the mustard-chili rub all over the beef. Roast until a meat thermometer registers 115 degrees for rare or 120 degrees for medium rare. Remove from oven and let rest 15 mins. Slice and serve or, if desired, let beef completely cool, then wrap and refrigerate. Remove and bring to room temperature at least 2 hrs before slicing and serving.
Serves 4-6

Wine Pairings:

Choose the right wine
without the guesswork
download the apple app
Get Started
download the android app