Citrus Chile Roasted Beef Tenderloin
Citrus Chile Roasted Beef Tenderloin is a culinary delight that combines bold flavors with tender, juicy meat. This dish features a vibrant rub made from ancho chile powder and freshly squeezed grapefruit juice, creating a unique taste that will tantalize your taste buds. Perfect for special occasions or simple weeknight dinners, this beef tenderloin is quick to prepare and easy to pair with various sides, making it an excellent choice for meal prep. With its nutritious profile, packed with protein and low in carbohydrates, this recipe promises to impress at any dining table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium beef tenderloins (about 1 pound each)
- 1 tablespoon Kosher salt
- 2 tablespoons ground ancho chile powder
- 2 tablespoons dark brown sugar
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- 3–4 tablespoons freshly squeezed grapefruit juice
- 1 tablespoon avocado or olive oil
Instructions
- Prepare the Rub: In a mixing bowl, combine Kosher salt, ancho chile powder, dark brown sugar, Mexican oregano, cumin, garlic, and black pepper.
- Marinate the Beef: Pat the tenderloins dry and generously rub the spice mixture on them. Drizzle grapefruit juice and oil over the meat and marinate for about 15 minutes.
- Roast in the Oven: Preheat oven to 425°F (220°C). Place the tenderloins on a baking sheet and roast for around 30 minutes or until a thermometer reads 135°F (57°C) for medium-rare.
- Rest and Serve: Allow the beef to rest for at least 10 minutes before slicing against the grain.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 70mg