Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 tablespoon ancho chile powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• One 3 1/2- to 4-pound beef tenderloin, trimmed and tied
• 2 tablespoons canola oil
• Garlic-Herb Oil, recipe follows
• 3/4 cup extra-virgin olive oil
• 3 cloves garlic, crushed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh chives
• 1 teaspoon red pepper flakes
• Kosher salt