Beef Tenderloin with Mustard and Chili Rub

originally from the New York Times, June 28, 2006

adapted by Bert Damner

serves 12

3 tablespoons extra virgin olive oil (and 3 more for the beef)

2 teaspoons dried oregano

1 teaspoon ground cumin

2 teaspoons chipotle chili powder (found at Whole Foods)

1 teaspoon chili powder

2 tablespoons Dijon mustard

1 teaspoon freshly ground black pepper

2 large garlic cloves, passed through a garlic press

1 4-pound beef tenderloin, trimmed, rinsed and patted dry

kosher salt, to taste

Preheat oven to 450 degrees.

For the rub, in a small bowl, whisk together 3 tablespoons oil, oregano, cumin, chili powders, mustard, pepper and garlic.

In a large skillet, heat the remaining 3 tablespoons of oil until very hot. Season the beef all over with salt and sear the bottom until it forms a golden brown crust (about 3 or 4 minutes). Turn and repeat this process until all sides are equally brown.

Transfer the meat to a rimmed baking sheet. Using a pastry brush, smear the mustard and chili rub all over the beef. Roast for 12 to 15 minutes until a thermometer registers 120 degrees for rare or 125 degrees for medium rare.

Remove the meat from the oven and let it rest on the counter. The beef will continue to cook as it rests outside the oven. At this point you must decide if you want your meat served warm or whether you wish to wrap it and refrigerate it until ready to serve. If you chill it and wish to serve it at room temperature, remove the meat from the refrigerator and let it warm for at least 2 hours.

The rub makes the meat exceptionally tender and flavorful.