Mustard-and-Chili-Rubbed Roasted Beef Tenderloin

• 1 2-pound beef tenderloin, trimmed, rinsed and patted dry
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 large garlic clove, passed through a garlic press
• Kosher salt, to taste

1. Preheat oven to 450 degrees.
2. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
3. In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chili, chili powder, cumin, black pepper and garlic.
4. In a large skillet, heat remaining 2 tablespoons oil until very hot.
5. Season beef generously all over with salt.
6. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes.
7. Turn and repeat with remaining sides.
8. Transfer beef to a rimmed baking sheet.
9. Using a pastry brush, smear mustard-chili rub all over beef.
10. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes.
11. Let cool completely, then wrap and refrigerate.
12. Bring to room temperature for at least 2 hours before slicing and serving.

beef tenderloin, extra virgin olive oil, mustard, oregano, chili powder, chili powder, ground cumin, freshly ground black pepper, garlic, kosher salt

Taken from cooking.nytimes.com/recipes/9447 (may not work)