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Chipotle-Rubbed Beef Tenderloin Recipe
Chipotle-Rubbed Beef Tenderloin Recipe photo by Taste of Home

Chipotle-Rubbed Beef Tenderloin Recipe

Publisher Photo
Go ahead, rub it in! Coating traditional tenderloin with lively, peppery flavors gives it a south-of-the-border twist. Your family or dinner guests will be impressed. —Country Woman Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 10 min. + chilling Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 45 min. + standing
MAKES: 8 servings

Ingredients

  • 1 beef tenderloin roast (2 pounds)
  • 2 teaspoons canola oil
  • 3 teaspoons coarsely ground pepper
  • 3 garlic cloves, minced
  • 2-1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground chipotle pepper
  • 1/4 teaspoon cayenne pepper

Nutritional Facts

3 ounces cooked beef equals 195 calories, 9 g fat (3 g saturated fat), 71 mg cholesterol, 351 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 3 lean meat.

Directions

  1. Brush beef with oil. Combine the remaining ingredients; rub over meat. Cover and refrigerate for 2 hours.
  2. Place on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 400° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Chipotle-Rubbed Beef Tenderloin in Country Woman April/May 2008, p31

Nutritional Facts

3 ounces cooked beef equals 195 calories, 9 g fat (3 g saturated fat), 71 mg cholesterol, 351 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 3 lean meat.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Chipotle-Rubbed Beef Tenderloin

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   (2)
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MY REVIEW
Reviewed Sep. 22, 2010

I like the recipe, but I would like to know: What is Chipotle pepper? Can someone tell me? It is not available in Australia, so I left it out and added a little extra cayenne..

MY REVIEW
Reviewed Jul. 29, 2009

I can't handle the spicy dishes either--hot or not--my stomach dislikes them. And I'm not diabetic either. So I just leave out that 'stuff' & maybe add water chestnuts or something else, or maybe nothing else. It is getting harder & harder to find "good ole American" food anymore in restaurants. Most seniors (& I didn't say all) cannot deal with this spicy stuff. Alice

MY REVIEW
Reviewed Jul. 29, 2009

carolynvasco
My husband and I are looking for NO PEPPER recipes. We are 63 years old and our stomachs cannot handle peppers! No hot spicey dishes please! Young people seem to forget that diabetics are often OLDER, and have older stomachs.

 

I just used the search function on this site and found 122 total choices for Beef Tenderloin Recipes. Try to remember that we need to cater to all sorts of tastes.

Take care,
Erik


MY REVIEW
Reviewed Jul. 29, 2009

Diabetics are often older?!? Type 2 diabetes is not the only diabetes in this world. There is also Type 1 diabetes which usually occurs when you are younger!

If you don't like the spicy dishes omit the peppers.

MY REVIEW
Reviewed Jul. 29, 2009

My husband and I are looking for NO PEPPER recipes. We are 63 years old and our stomachs cannot handle peppers! No hot spicey dishes please! Young people seem to forget that diabetics are often OLDER, and have older stomachs.

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