• Heat oven to 425°. Fit a roasting pan with a rack. Let beef sit at room temperature while oven heats.

  • In a small bowl, stir instant espresso powder, salt, cinnamon, chili powder and pepper. Rub all over beef tenderloin and place roast on rack in pan.

  • Roast at 425° for 40 minutes or until meat registers 135° to 140° for medium on an instant-read thermometer. Let rest, covered with foil, 5 minutes.

  • Meanwhile, prepare sauce: In a bowl, whisk sour cream, mayonnaise, horseradish and chives. Refrigerate until serving.

  • Remove string from roast. Slice beef into 1/2-inch slices and serve with sauce.

Nutrition Facts

294 calories; 15 g total fat; 114 mg cholesterol; 467 mg sodium. 2 g carbohydrates; 38 g protein;