Name: Adobo-Rubbed Beef Tenderloin Recipe
Prep time: 20 min
Cook time: 48 min
Total time: 1 h 18 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 guajillo chiles; 1 ancho chile; 1 chipotle chile; boiling water; 3 clove garlic; 1 tomato; 2 tbsp onion; ¼ tsp oregano; ¼ tsp ground cumin; ¼ tsp thyme; 1 pinch ground cloves; 1 tbsp cider vinegar; freshly ground black pepper; 2 tbsp Vegetable Oil; 1 center cut beef tenderloin roast; salt; bay broccoli

This Adobo-rubbed Beef Tenderloin recipe is the perfect blend of spicy and savory. The heat from the chiles is balanced perfectly by the depth of the spices, while the tenderness of the beef melts in your mouth. Ideal for a special occasion or a sophisticated dinner party, this dish is sure to impress.

Photos of Adobo-Rubbed Beef Tenderloin Recipe

The three types of chiles used in this recipe might not be readily available in your pantry. They are guajillo, ancho, and chipotle chiles, each bringing its unique flavor to the dish. Guajillo and ancho chiles are dried varieties, while chipotle chiles are typically smoked and dried. They can usually be found in the international or spice aisle of your local supermarket.

Adobo-Rubbed Beef Tenderloin Ingredients

Guajillo chiles: These chiles are mildly hot and offer a sweet, fruity flavor.

Ancho chiles: These are dried, ripe poblano peppers, lending a sweet, slightly smoky flavor.

Chipotle chiles: These are basically ripened jalapeños that have been smoked and dried. They add a warm, smoky flavor.

Garlic: Adds a flavor base to the adobo.

Tomato: Gives the adobo a sweet and tangy touch.

Onion: Brings a slight sweetness to the adobo.

Oregano, Cumin, Thyme, Cloves: These spices add depth and complexity to the adobo.

Cider vinegar: Adds a tangy note to balance the sweetness and heat.

Black pepper: Adds a hint of heat.

Vegetable oil: Used for sauteing and roasting.

Beef Tenderloin: This is a lean, tender cut of beef.

Salt: Enhances the flavors of the dish.

Bay broccoli: This is an interesting side that pairs well with the beef.

One reader, Dulcea Mayer says:

This adobo-rubbed beef tenderloin recipe is a game-changer! The flavors are rich and the meat is incredibly tender. The adobo paste adds a perfect kick, and the bay-steamed broccoli complements it beautifully. It's a show-stopping dish that's perfect for special occasions or a fancy dinner at home. Highly recommend!

Dulcea Mayer

Techniques Required for Adobo-Rubbed Beef Tenderloin Recipe

How to prepare the adobo paste: This involves toasting the chiles, cooking the garlic and tomato, and blending them with the other ingredients to create a smooth paste.

How to marinate the beef tenderloin: After seasoning the tenderloin with salt and pepper, coat it with the adobo paste, cover, and refrigerate overnight to allow the flavors to infuse into the meat.

How to roast the beef tenderloin: Preheat the oven, brown the marinated tenderloin in a skillet, then transfer the skillet to the oven and roast the tenderloin until it reaches the desired level of doneness.

How to carve the beef tenderloin: After roasting, allow the tenderloin to rest for 10 minutes, then carve it into 1-inch slices before serving.

How to steam the bay broccoli: Prepare the broccoli by steaming it until it is tender yet still vibrant in color, then serve it alongside the beef tenderloin.

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

Serves:

Ingredients

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

Instructions

Preheat the broiler.
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.
Transfer the chiles to a heatproof bowl and cover with boiling water; set aside until softened.
Add the garlic to the skillet and cook over moderately low heat for about 10 minutes per side until softened; peel and finely chop.
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.
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.
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.
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.
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.
Add the tenderloin to the skillet and brown on all sides over moderately high heat.
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.
Carve the tenderloin into 1-inch slices and serve with the Bay-Steamed Broccoli. Enjoy!

Nutrition

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

Technique Tip for Perfecting Adobo-Rubbed Beef Tenderloin

When preparing the adobo paste, ensure that the chiles are well toasted and softened. This will help to release their flavors and make them easier to blend. Additionally, when marinating the beef tenderloin, make sure to coat it evenly with the paste. This will ensure that the flavors are well distributed throughout the meat. Lastly, when roasting the tenderloin, remember to let it rest after it comes out of the oven. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy roast.

Time-Saving Tips for Making Adobo-Rubbed Beef Tenderloin

Prep ahead: Prepare the adobo paste and marinate the beef tenderloin the night before to save time on the day of cooking.

Use a food processor: Use a food processor to quickly puree the adobo paste, garlic, tomato, and spices for the marinade.

Broil instead of roast: Instead of roasting the chiles in a skillet, broil them in the oven for a quicker blistering process.

Quick sear: Sear the beef tenderloin over high heat to quickly brown the exterior before roasting in the oven.

Multi-task: While the beef is roasting, use the time to prepare the bay-steamed broccoli as a side dish.

Invest in a meat thermometer: Use a meat thermometer to ensure the beef is cooked to the desired doneness without overcooking.

Substitute Ingredients For Adobo-Rubbed Beef Tenderloin Recipe

guajillo chiles - Substitute with ancho chiles: Ancho chiles have a similar smoky and fruity flavor profile, making them a suitable substitute for guajillo chiles.
ancho chile - Substitute with mulato chile: Mulato chiles have a similar mild heat and fruity flavor, making them a good substitute for ancho chiles.
chipotle chile - Substitute with smoked paprika: Smoked paprika can provide a smoky flavor similar to chipotle chiles, but without the heat.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor in a powdered form.
tomato - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes, providing a similar texture and flavor.
onion - Substitute with shallots: Shallots have a similar flavor profile to onions and can be used as a substitute in recipes.
oregano - Substitute with marjoram: Marjoram has a similar flavor to oregano and can be used as a substitute in recipes.
cumin - Substitute with ground coriander: Ground coriander can be used as a substitute for cumin, providing a similar earthy and citrusy flavor.
thyme - Substitute with rosemary: Rosemary can be used as a substitute for thyme, providing a similar earthy and aromatic flavor.
cider vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for cider vinegar, providing a similar level of acidity.
vegetable oil - Substitute with olive oil: Olive oil can be used as a substitute for vegetable oil, providing a different flavor profile.
beef tenderloin roast - Substitute with pork tenderloin roast: Pork tenderloin roast can be used as a substitute for beef tenderloin, providing a similar lean and tender cut of meat.
broccoli - Substitute with cauliflower: Cauliflower can be used as a substitute for broccoli, providing a similar texture and flavor when cooked.

Presenting Adobo-Rubbed Beef Tenderloin

Elevate the beef tenderloin: Present the beef tenderloin slices on a sleek, white, oval-shaped plate to highlight the rich, deep color of the meat. Arrange the slices in a slightly overlapping pattern to create an elegant and refined presentation.
Garnish with microgreens: Sprinkle a delicate assortment of vibrant microgreens, such as micro cilantro and micro arugula, over the beef tenderloin slices. The vibrant green hues will provide a visually striking contrast to the deep red of the meat, adding a touch of sophistication to the dish.
Create a sauce swirl: Using a small squeeze bottle, carefully drizzle a swirl of the adobo sauce around the perimeter of the plate. The artistic and precise presentation of the sauce will add a modern and visually appealing element to the dish.
Incorporate edible flowers: Introduce a pop of color and a touch of whimsy by delicately placing edible flowers, such as nasturtiums or pansies, around the plate. The addition of these floral accents will elevate the overall aesthetic and provide a delightful visual surprise.
Utilize negative space: Embrace the concept of minimalism by strategically leaving negative space on the plate. This approach will allow the beef tenderloin to take center stage, emphasizing its exquisite flavor and quality.
Accent with gold leaf: For a luxurious and opulent touch, delicately place edible gold leaf on the beef tenderloin slices. The shimmering gold accents will add a sense of extravagance and elevate the dish to a truly refined level.
Highlight with spot lighting: When presenting the dish, consider using spot lighting to draw attention to the beef tenderloin. The focused illumination will create a captivating visual effect, emphasizing the dish's allure and culinary artistry.
Serve on custom-made plating: Present the adobo-rubbed beef tenderloin on custom-made, artisanal ceramic plates, carefully selected to complement the dish's colors and textures. The unique and handcrafted nature of the plates will add an exclusive and distinctive touch to the overall presentation.

Essential Tools for Making Adobo-Rubbed Beef Tenderloin

Blender: A blender is used to puree the softened chiles, garlic, tomato, onion, and other ingredients to create the adobo paste.
Cast-iron skillet: The cast-iron skillet is used to toast the chiles, cook the garlic, and char the tomato, adding depth of flavor to the adobo paste.
Ovenproof skillet: An ovenproof skillet is used to brown the marinated tenderloin before transferring it to the oven for roasting.
Instant-read thermometer: An instant-read thermometer is used to check the internal temperature of the beef tenderloin to ensure it reaches the desired level of doneness.
Carving board: The carving board is used to let the roasted tenderloin rest before carving it into slices for serving.
Large, shallow dish: A large, shallow dish is used to marinate the beef tenderloin in the adobo paste, allowing the flavors to infuse the meat.
Heatproof bowl: A heatproof bowl is used to soak the softened chiles in boiling water, rehydrating them before pureeing.
Medium skillet: A medium skillet is used to heat the adobo puree and cook it until thickened, intensifying the flavors.
Vegetable oil: Vegetable oil is used for cooking, both for toasting the chiles and for browning the marinated tenderloin.
Boiling water: Boiling water is used to soak the softened chiles, rehydrating them before blending into the adobo paste.

Storing and Freezing Adobo-Rubbed Beef Tenderloin

To store leftover adobo-rubbed beef tenderloin, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container in the refrigerator for up to 3-4 days.
When ready to reheat, remove the tenderloin from the refrigerator and let it come to room temperature for about 30 minutes before reheating in the oven or on the stovetop.
To freeze the tenderloin, wrap it tightly in plastic wrap and then in aluminum foil, making sure to remove as much air as possible to prevent freezer burn.
Label the wrapped tenderloin with the date and place it in the freezer for up to 2-3 months.
To thaw the frozen tenderloin, transfer it from the freezer to the refrigerator and let it thaw overnight or for at least 8 hours.
Once thawed, remove the tenderloin from the refrigerator and let it come to room temperature for about 30 minutes before reheating.
To reheat the tenderloin, preheat the oven to 350°F (175°C) and place the tenderloin on a baking sheet or in a roasting pan.
Cover the tenderloin with aluminum foil to prevent it from drying out and reheat for about 15-20 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.
Alternatively, you can reheat the tenderloin on the stovetop by slicing it into 1-inch thick slices and searing them in a hot skillet with a little bit of oil or butter for about 1-2 minutes per side, or until heated through.
Serve the reheated tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

How To Reheat Leftover Adobo-Rubbed Beef Tenderloin

Preheat your oven to 350°F (175°C). Place the leftover beef tenderloin on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. This method helps to retain the moisture and prevent the meat from drying out.
If you have a sous vide machine, you can reheat the adobo-rubbed beef tenderloin by placing it in a sealed bag and submerging it in a water bath set to 130°F (54°C). This technique allows for even reheating and maintains the original texture and doneness of the meat.
For a quick and easy method, use a microwave. Place the sliced beef tenderloin on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 30-second intervals, checking the temperature between each interval, until the meat reaches your desired level of warmth. Be careful not to overheat, as this can cause the meat to become tough and rubbery.
If you have access to a grill, you can reheat the adobo-rubbed beef tenderloin by wrapping it in aluminum foil and placing it on the grill over indirect heat. Cook for about 10 minutes, or until the internal temperature reaches 130°F (54°C). This method adds a smoky flavor to the already flavorful adobo rub.
For a stovetop option, heat a small amount of olive oil or butter in a skillet over medium heat. Add the sliced beef tenderloin and cook for 1-2 minutes on each side, or until heated through. This method is best for reheating smaller portions and allows you to quickly refresh the flavors of the adobo rub.

Random Fact About Adobo-Rubbed Beef Tenderloin

The adobo-rubbed beef tenderloin recipe is a delicious and flavorful dish that combines the smoky heat of chiles with the tender juiciness of beef. This recipe is perfect for special occasions or a fancy dinner at home. The adobo paste adds a rich and complex flavor to the beef, making it a standout dish. It's a great way to impress your guests with a unique and delicious meal. Plus, it pairs perfectly with a medium-bodied Merlot, enhancing the overall dining experience. Enjoy this mouthwatering dish with a side of bay-steamed broccoli for a complete and satisfying meal.

Is Making Adobo-Rubbed Beef Tenderloin at Home Economical?

This adobo-rubbed beef tenderloin recipe is moderately cost-effective for a household. The use of beef tenderloin may increase the overall cost, but the dish's flavors and quality justify the expense. The blend of chiles and spices enhances the beef's taste, making it a worthwhile investment. The approximate cost for a household of 4 people is around $40-$50, considering the quality of the ingredients. Overall Verdict: 8/10

Is Adobo-Rubbed Beef Tenderloin Healthy or Unhealthy?

The adobo-rubbed beef tenderloin recipe is a delicious and flavorful dish, but it may not be the healthiest option due to a few factors:

The recipe uses a significant amount of oil for cooking and marinating, which can increase the overall fat content of the dish.
Beef tenderloin, while lean, is still a red meat that should be consumed in moderation as part of a balanced diet.
The adobo paste, although flavorful, may contain a considerable amount of sodium, especially if salt is added to the tenderloin before marinating.

However, the recipe does include some healthy elements, such as the use of various chiles, garlic, tomato, and spices, which provide antioxidants and other beneficial compounds.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of oil used in the recipe, or opt for healthier oil options like olive oil or avocado oil.
Serve the tenderloin with a larger portion of vegetables, such as the bay-steamed broccoli mentioned in the recipe, to balance out the meal and add more fiber and nutrients.
Use low-sodium ingredients whenever possible, and be mindful of the amount of salt added to the dish.
Consider using a leaner cut of beef, such as sirloin or flank steak, which can still be flavorful when marinated in the adobo paste.
Incorporate more plant-based ingredients into the meal, such as a side salad or roasted vegetables, to increase the overall nutrient content.

By making these adjustments, you can enjoy the delicious flavors of the adobo-rubbed beef tenderloin while also maintaining a healthier and more balanced approach to your meal.

Editor's Thoughts on This Delicious Beef Tenderloin Recipe

The adobo-rubbed beef tenderloin recipe is a delightful blend of smoky, spicy, and savory flavors. The use of guajillo, ancho, and chipotle chiles adds depth and complexity to the dish, while the slow cooking process ensures a tender and juicy result. The adobo paste, with its rich and aromatic profile, beautifully complements the beef tenderloin, creating a harmonious marriage of flavors. The addition of bay-steamed broccoli provides a refreshing and vibrant contrast to the robustness of the beef. This dish is a true celebration of bold and sophisticated flavors, perfect for a special occasion or a memorable meal.

Enhance Your Adobo-Rubbed Beef Tenderloin Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the adobo-rubbed beef tenderloin

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, a refreshing side to accompany the flavorful beef tenderloin

Caramelized Onion and Gruyere Tart: Buttery, flaky tart filled with sweet caramelized onions and rich gruyere cheese, a delightful complement to the adobo-rubbed beef tenderloin

Alternative Recipes Similar to Adobo-Rubbed Beef Tenderloin

Savory Mushroom Risotto: This creamy and flavorful risotto is the perfect comfort food for any occasion. The earthy mushrooms and rich broth create a satisfying dish that will leave you wanting more.

Honey Glazed Salmon: This sweet and savory salmon dish is a crowd-pleaser. The honey glaze adds a delicious caramelized crust to the tender salmon, making it a perfect choice for a healthy and flavorful meal.

Grilled Peach and Prosciutto Salad: This refreshing and light salad is a delightful combination of sweet grilled peaches, salty prosciutto, and crisp greens. The flavors and textures come together beautifully for a delicious and satisfying dish.

Lemon Garlic Roasted Chicken: This juicy and flavorful roasted chicken is infused with zesty lemon and aromatic garlic. The crispy skin and tender meat make it a classic and comforting dish that is perfect for any day of the week.

Appetizers and Desserts to Complement Adobo-Rubbed Beef Tenderloin

Appetizers:

Stuffed Mushrooms: These savory stuffed mushrooms are the perfect bite-sized appetizer to kick off your meal. Filled with a flavorful mixture of cheese, herbs, and breadcrumbs, they are sure to impress your guests.

Bruschetta: Sliced baguette topped with a vibrant mixture of tomatoes, basil, garlic, and olive oil, bruschetta is a classic appetizer that never fails to please. The combination of fresh flavors and crunchy bread makes it a delightful way to start any meal.

Desserts:

Chocolate Lava Cake: Indulge in the rich and decadent flavors of a warm, gooey chocolate lava cake. The contrast between the molten center and the slightly crisp exterior creates a delightful sensory experience that will leave your taste buds craving for more.

Tiramisu: Transport yourself to Italy with a classic tiramisu. Layers of delicate ladyfingers soaked in coffee and layered with a luscious mascarpone cream, topped with a dusting of cocoa powder. This elegant dessert is the perfect way to end a meal on a sweet note.

Why trust this Adobo-Rubbed Beef Tenderloin Recipe:

This adobo-rubbed beef tenderloin recipe is a testament to the art of marinating and roasting meats. The blend of guajillo, ancho, and chipotle chiles creates a rich and smoky adobo paste, infusing the beef tenderloin with layers of complex flavors. The use of cider vinegar adds a tangy kick, while the slow roasting process ensures a tender and juicy result. Trust the expertise behind this recipe to deliver a memorable dining experience, showcasing the beauty of Mexican cuisine and the mastery of flavorful marinades.

Share your thoughts and experiences with the Adobo-Rubbed Beef Tenderloin Recipe in the Recipe Sharing forum section.

FAQ:

What type of beef tenderloin should I use for this recipe?

I recommend using a center-cut beef tenderloin roast for this recipe. It's a tender and flavorful cut that works well with the adobo rub.

Can I substitute the chiles with something milder?

If you prefer a milder flavor, you can substitute the guajillo, ancho, and chipotle chiles with milder varieties such as pasilla or Anaheim chiles. Adjust the quantity based on your heat preference.

How long should I marinate the beef tenderloin?

I recommend marinating the beef tenderloin overnight for the best flavor. This allows the adobo paste to infuse the meat thoroughly.

Can I prepare the adobo paste in advance?

Yes, you can prepare the adobo paste in advance. Store it in an airtight container in the refrigerator for up to 3 days before using it to marinate the beef tenderloin.

What can I serve as a side dish with the adobo-rubbed beef tenderloin?

I recommend serving the adobo-rubbed beef tenderloin with bay-steamed broccoli. The flavors complement each other well, and the vibrant green color of the broccoli adds a beautiful contrast to the dish.