Ingredients
For the beef tenderloin:
- 1 8-pound beef tenderloin, peeled, side meat on (pismo), trimmed of silverskin
- 1/2 cup tea rub
- 2 tablespoon canola oil
For the tea rub:
- 1 8-pound beef tenderloin, peeled, side meat on (pismo), trimmed of silverskin
- 1/2 cup tea rub
- 2 tablespoon canola oil
- 1 1/2 cup lapsang souchong tea leaves
- 1/4 cup sea salt or kosher salt
- 1/4 cup red pepper flakes
- 1/4 cup chipotle chile powder
- 1/4 cup dehydrated garlic or regular garlic powder
- 2 tablespoon cayenne pepper
- 2 tablespoon five-spice powder
Preparation
Baking Directions:
To prepare the beef tenderloin:Preheat oven to 450 degrees F.
Season the beef with salt and coat with tea rub.
Heat a large, ovenproof sauté pan over medium-high heat.
Add oil to pan and swirl to coat.
Cook beef until well-colored on one side, about 2 to 3 minutes, then turn and continue to cook until colored on all sides.
Transfer pan to the oven and roast until beef is cooked to desired doneness, about 45 minutes to an hour.
For rare: internal temperature of 120 to 125 degrees F.
For medium-rare: 125 to 130 degrees F.
To make the tea rub:Mix all ingredients together.
