Chipotle Tenderloin

Chipotle Tenderloin

java-rubbed-chipotle-steak Makes 4 servings
  • 1 1⁄2 pounds center-cut beef tenderloin roast, trimmed of fat and silver skin
  • 1 packet (1.13 ounces) chipotle pepper marinade mix
  • 1⁄2 cup instant coffee crystals
  • 1⁄2 teaspoon ground cinnamon
1. Tie tenderloin roast with butcher’s string to hold roast together (tuck any thin ends under for a uniform thickness). In a small bowl, combine marinade mix, coffee crystals, and cinnamon. Rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours. 2. Preheat oven to 500°F. Let meat stand at room temperature for 30 to 40 minutes. 3. Place tenderloin on rack in roasting pan and place in oven. Immediately reduce temperature to 400°F. Roast for 30 to 35 minutes for medium (until internal temperature reaches 150°F). Remove from oven and let stand for 5 to 10 minutes. Slice tenderloin into 1⁄2 inch-thick slices. Serve hot with a simple, fresh vegetable, such as asparagus, broccoli, or green beans.
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