IE 11 is not supported. For an optimal experience visit our site on another browser.

Whole roasted beef tenderloin

Servings:
4-6 servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 tablespoon black peppercorns
  • 1 teaspoon black mustard seeds
  • 4 teaspoon cardamom pods
  • 1 teaspoon coriander seeds
  • 2 pound beef tenderloin
  • 1 teaspoon salt
  • 4 tablespoon olive oil
  • 1 tablespoon poblano chili, finely chopped with seeds and ribs removed
  • 1 tablespoon dark miso
  • 3 tablespoon garlic cloves, peeled and minced
  • 1 teaspoon sesame oil
  • 2 tablespoon chopped parsley
  • 1 tablespoon sherry vinegar
  • 2 teaspoon tahini

Preparation

Baking Directions:

1.

Preheat the oven to 400F.

2.

Bring 2 cups of water to a boil in a small saucepan.

Add the peppercorns, lemon zest, mustard seeds, cardamom and coriander and boil for 1 minute.

Strain and set aside.

3.

Season the tenderloin with the salt.

Heat 2 tablespoons of the olive oil in a large sauté pan over high heat.

Add the tenderloin and sear until brown on all sides, about for 2 minutes on each side.

When halfway cooked, add the chilies to the pan and cook along with the tenderloin.

Set aside to cool, then butterfly the tenderloin by making a cut about 3/4 of the way through the meat.

Lay flat on a smooth surface, and rub the inside with the miso.

4.

In a blender, combine the chilies with the garlic, sesame oil and remaining 2 tablespoons of olive oil and puree to a chunky consistency.

Brush the mixture inside the tenderloin, fold to close and tie with butcher's twine.

Transfer to a roasting pan and cook until an instant-read thermometer inserted in the deepest part of the tenderloin reads 120F, about 15 minutes.

Let rest for 15 minutes.

5.

While the tenderloin is resting, bring the lemon juice, parsley and vinegar to a boil in a small saucepan.

Add the reserved spice rub and Tahini, stir to combine.

Drizzle over the tenderloin before serving.

Serve with grilled artichoke salad (see below).

Recipe Tags