Nutrition per serving may change if servings are adjusted.
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon packed brown sugar
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 (3 to 4 pound) center-cut beef tenderloin roast
For rub, combine chili powder, coriander, brown sugar, paprika, dry mustard, salt, garlic powder, and cayenne pepper in a small bowl. Sprinkle rub over roast and rub in with your fingers.
For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place roast on grill rack over pan. Cover and grill for 60 to 75 minutes for medium-rare (135°F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place roast on a rack in a shallow roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed.)
Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat after standing should be 145°F.