Chilling the meat overnight and slicing it thinly the next day for sandwiches gives the spice rub more time to flavor the meat. The beef tenderloin variation, with its overnight chill, is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula.
1/4 cup grated yellow onion
2 tablespoons instant coffee granules
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
1 1/2 tablespoons chili powder
1 1/2 teaspoons kosher salt
4 garlic cloves, grated
1 (2-pound) eye-of-round roast, trimmed
How to Make It
Preheat oven to 475°.
Combine the first 7 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475° for 20 minutes, turning after 10 minutes.
Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 120°. Remove roast from oven, and place on a cutting board or work surface. Let rest at room temperature for 30 minutes.
Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for sandwiches.
Mustard-Tarragon Beef Tenderloin: Replace the coffee with 2 tablespoons dry mustard, and the chili powder with 1 1/2 tablespoons brown sugar. Omit orange juice; decrease salt to 1 teaspoon. Replace eye-of-round roast with a 2-pound beef tenderloin roast, trimmed. After beef cooks and rests for 30 minutes, roll it in 1/4 cup chopped fresh tarragon. After refrigerating, cut into very thin slices for hors d'oeuvres. Serves 12 (serving size: about 2 ounces) CALORIES 111; FAT 3g (sat 6g); SODIUM 190mg
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.