July 4th has been a quite a tradition for us to invoice our friends and make nice grills. But last couple years, especially with the little addition to our family, it's been hard to host a big party. So this year, we treated ourselves with MCH signature chili rubbed beef tenderloin—which we once made but the guests devoured it all before we had any slice...
MCH Chipotle Chili Rubbed Beef Tenderloin
Inspired by the recipe on NY TIMES
Beef Tenderloin
Salt, Pepper
*Chili Paste
Chipotle chili (dried)
Cayenne or chili pepper
Dijon mustard
Cumin
Black pepper
Garlic
Oil oil
In food processor, mix all the paste ingredients. We normally grind the dried chili and spices in coffee bean grinder and mix with other wet ingredients. No need for food processor. You can use food processor and make lots of paste and store for future use.
Tie the tenderloin with string. NICELY salt the meat. Sear the surface of meat on the pan, to nice and brown. Put in 450 F oven for 12 minutes. Cool the loin to room temp. Rub the chipotle paste all over. Back in the oven for 5 min. Cover with aluminum foil and chill in room temp or refrige. You can prepare a day in advance and let it rest in refrige over night.
