Loading Video...

Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil

  • Level: Easy
  • Total: 1 hr 35 min (includes standing and resting times)
  • Active: 25 min
  • Yield: 8 to 10 servings
Save Recipe


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

Garlic-Herb Oil:

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


  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.

Garlic-Herb Oil:

  1. 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.
  2. 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.

Cook’s Note

The tenderloin can be transferred to a rimmed baking sheet before roasting if your skillet is not ovensafe to 450 degrees F.

Tenderloin Sandwiches

Stuffed Beef Tenderloin

Beef Tenderloin Crostini

Stuffed Tenderloin

Peppered Beef Tenderloin

Spicy Grilled Beef Tenderloin

Bacon Wrapped Beef Tenderloin

Beef Tenderloin with Port Sauce