- 1 1/2 pounds center-cut beef tenderloin roast, trimmed of fat and silver skin
- 1 (1.13-ounce) packet chipotle pepper marinade mix (recommended: McCormick's Grill Mates)
- 1/2 teaspoon ground cinnamon
- 1/2 cup instant coffee crystals
Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside.
Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
Remove tenderloin from refrigerator 30 minutes before grilling.
Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes.
Slice tenderloin in 1/2-inch slices. Serve immediately.