This shop for a Spicy Beef Tenderloin Recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CallieCrew #CollectiveBias
This tender Spicy Beef Tenderloin covered in an ancho chile black pepper rub will delight holiday guests with its rich flavor and buttery texture.
Pair with my Southwest Smashed Potatoes and a glass of your favorite wine for a crowd pleasing meal.
Most of my close, long-time friends live out-of-town, so we rely mostly on video chat and social media to stay connected.
Spicy Beef Tenderloin
But this year everyone is making the trip to Arizona for a holiday visit since this is my first year with the kiddo away from home.
I haven’t seen these gals since starting Thyme for Cocktails so they are expecting all kinds of special eats during our visit. But the last thing I want to do is spend all my time in the casa kitchen.
On the other hand, nothing brings people together like cooking a meal while sipping a glass of our favorite Callie Collection wine!
So we are making a Spicy Beef Tenderloin topped with a flavorful spice rub and my Southwest Smashed Potatoes.
Callie Collection wines are balanced and easy to drink with beautiful aromas and fresh flavors. We love the fresh Red Blend which was the perfect pairing with spices I used on this tenderloin.
They also have a bright Pinot Grigio and mellow Chardonnay.
Paul and I love the Helix closure which gives you the sophistication of a classic cork with the convenience of screw cap. Callie Collection is the first wine to feature this easy twist off/twist on cork!
These fantastic ladies were with me when the kiddo was born and wouldn’t miss this next stage of motherhood! Only the best will do for our special occasion so let’s talk about this melt-in-your-mouth Spicy Beef Tenderloin.
My top 3 tips for this recipe are start with a good piece of beef, don’t be stingy with the seasonings and please, please, please don’t over cook it!
I made a special ancho chile black pepper rub with freshly ground chiles and a hint of cinnamon. Which balances beautifully with the cumin, coriander and paprika.
Think smokey, spicy and bold!
Now if you like your beef on the well done side this cut of meat is going to throw you for a loop. Like prime rib, it is meant to be pretty rare.
The internal temperature should be no more than 140 degrees. Pull it out of the oven about 5 degrees early because the meat will continue to cook as it rests.
The first time I made this recipe Paul did a bit of a double take. Until he tasted the butter-like texture and fell in love!
We even used the leftovers for Beef Tenderloin Tacos!
It is the by far the perfect dish to serve along with Callie Collections wines when my long-time gal pals come to visit.
We have been each other’s resource for comfort, support and encouragement since meeting in the Army over 20 years ago. I love that we come from different places but have shared amazing experiences around the world.
Callie Collection wines stop time. Who will you share those special moments with?
- 3-4 pound beef tenderloin roast
- ¼ cup black pepper corns
- 1 dried ancho chile
- 2 tablespoons dried Mexican oregano
- 1 tablespoon cumin
- 1 tablespoon coriander
- ½ tablespoon paprika
- 1 teaspoon cinnamon
- 1 stick softened butter
- Preheat oven to 475 degrees. Line a large roasting pan with foil. Place rack over foil, set aside.
- Add peppercorns and chile to a spice grinder, pulse until coarsely ground.
- Place chile mixture in a small bowl along with remaining spices. Stir to combine.
- Rub 6 tablespoons butter over entire roast. Sprinkle liberally with spices. Gently pat into meat.
- Set beef on roasting rack. Top with remaining butter.
- Cook at 475 degrees for 10 minutes.
- Reduce oven temperature to 350, continue to cook until internal temperature of meat reaches 130-135 degrees. Approximately 20-30 minutes.
- Remove from oven, loosely tent with foil.
- Let rest 10 minutes before slicing.