Adobo-Rubbed Beef Tenderloin Recipe

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Inka Hopp Modified: March 24, 2022
Adobo-Rubbed Beef Tenderloin Recipe

How To Make Adobo-Rubbed Beef Tenderloin

Paired with steamed broccoli, this tender and juicy roasted beef tenderloin is marinated in adobo paste made with 3 kinds of chili and warm seasoning.

Preparation: 20 minutes
Cooking: 50 minutes
Additional Time: 8 hours 10 minutes
Total: 9 hours 20 minutes



  • 2large dried guajillo chiles
  • 1large dried ancho chile
  • 1large dried chipotle chile
  • boiling water
  • 3clovesgarlic,unpeeled
  • 1medium tomato,cored
  • 2tbsponion,minced
  • ¼tspdried oregano
  • ¼tspground cumin
  • ¼tspdried thyme
  • 1pinchground cloves
  • 1tbspcider vinegar
  • freshly ground black pepper and salt,as needed
  • 2tbspvegetable oil
  • 2lbcenter cut beef tenderloin roast
  • bay broccoli,steamed, for serving


  1. Preheat the broiler.

  2. Break open all of the chiles and discard the seeds, stems, and membranes. Heat a cast-iron skillet over moderate heat. Add the chiles, skin side down, to the skillet, and toast for about 4 minutes until blistered.

  3. Transfer the chiles to a heatproof bowl and cover with boiling water; set aside until softened.

  4. Add the garlic to the skillet and cook over moderately low heat for about 10 minutes per side until softened; peel and finely chop.

  5. Add the tomato, cored side down, to the skillet and cook over moderately low heat, turning once, for about 5 minutes per side until charred; peel and coarsely chop.

  6. Drain the chiles and transfer to a blender. Add the garlic, tomato, onion, oregano, cumin, thyme, cloves, vinegar, and ¼ teaspoon of pepper and puree until smooth.

  7. In a medium skillet, heat 1 tablespoon of the oil. Add the adobo puree and cook over moderately high heat, stirring often, for about 4 minutes until thickened; remove from the heat and let cool completely.

  8. Place the tenderloin in a large, shallow dish and season with salt and pepper. Coat the tenderloin with the adobo paste, cover, and refrigerate overnight. Bring to room temperature before roasting.

  9. Preheat the oven to 400 degrees F. In a large, ovenproof skillet, heat the remaining oil until shimmering. Wipe most of the marinade from the tenderloin, leaving a thin coat.

  10. Add the tenderloin to the skillet and brown on all sides over moderately high heat.

  11. Transfer the skillet to the oven and roast the tenderloin for about 25 minutes or until an instant-read thermometer inserted in the center registers 130 degrees F for medium-rare; transfer to a carving board and let rest for 10 minutes.

  12. Carve the tenderloin into 1-inch slices and serve with the Bay-Steamed Broccoli. Enjoy!


  • Calories: 419.63kcal
  • Fat: 21.69g
  • Saturated Fat: 5.45g
  • Trans Fat: 0.75g
  • Monounsaturated Fat: 10.32g
  • Polyunsaturated Fat: 2.44g
  • Carbohydrates: 6.20g
  • Fiber: 2.07g
  • Sugar: 1.26g
  • Protein: 50.96g
  • Cholesterol: 140.61mg
  • Sodium: 656.80mg
  • Calcium: 51.46mg
  • Potassium: 910.88mg
  • Iron: 6.61mg
  • Vitamin A: 82.97µg
  • Vitamin C: 5.58mg
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