Saturday, 11 July 2009

Whole Grilled Beef Tenderloin with Fire and Spice

1 beef tenderloin (3.5 - 4lbs)
8 cloves minced garlic
1 tbsp minced fresh ginger
1 bunch scallions, trimmed and finely chopped
1/2 cup chopped italian flat leaf parsley
1/2 cup finely chopped cilantro leaves
2 tsps salt
2 tsps ground cumin
2 tsps ground coriander
2 tsps turmeric
1 tsp freshly ground black pepper
1/4 cup olive oil
2 tbsps fresh lemon juice

1. Fold the tail back over the body of the tenderloin and tie it in place with butchers string
2. Prepare the fire and spice: pound the garlic, ginger, scallions, parsley, cilantro, salt, herbs, and spices to a coarse paste in a morter or grind in a food processor. Work in the olive oil and lemon juice. Correct the seasonings adding salt or lemon juice to taste
3. Using the tip of a paring knife, cut slits a half an inch deep and wide in the tenderloin spacing them about one inch apart. Stuff half the spice mixture into the slits, enlarging them with your fingertips as you stuff. Spread the remaining spice mixture over the surface of the tenderloin. Place the meat in a non-reactive roasting pan and let marinate covered in the fridge 6-8 hours turning occassionally during this time.
4. Grill or broil the tenderloin, turning several times and basting with any leftover marinade about 20 minutes for medium rare, 125F on a meat thermometer
5. Let the tenderloin rest for about five minutes before carving - meat can be served either hot or chilled!

Source: Miami Spice, and thanks to Jacquelyn for her reading skills.

No comments:

Post a Comment