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Preheat oven to 425°F. Fit a roasting pan with a rack. Let beef sit at room temperature while oven heats.
Combine espresso powder, salt, cinnamon, chili powder and pepper in a small bowl. Rub all over beef tenderloin and place roast on rack in pan.
Roast for 40 minutes or until meat registers 135°F to 140°F on an instant-read thermometer for medium. Cover with foil; let rest for 5 minutes.
Meanwhile, prepare sauce: Whisk sour cream, mayonnaise, horseradish and chives in a bowl. Refrigerate until serving.
Remove string from roast. Slice beef into 1/2-inch slices and serve with sauce.