Spiced Beef Tenderloin
Ingredients:
2 tablespoons black peppercorns (or a mix of black and green peppercorns)
6 tablespoons packed dark brown sugar
2 tablespoons plus 2 tsp. coarse kosher salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
3/4 teaspoon ground cloves
4 garlic cloves, coarsely crushed into slivers
1 whole beef tenderloin (about 5 lbs.)
2 tablespoons vegetable oil, divided
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Directions:
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Grind peppercorns in an electric spice grinder to a medium grind. In a small bowl, combine pepper, brown sugar, salt, ginger, allspice, nutmeg, coriander, cardamom, and cloves; whisk to combine. Rub meat sparingly with crushed garlic slivers, then rub all over with spice mixture.
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Cut tenderloin crosswise in half. Wrap each half very tightly with several layers of plastic wrap (so that it looks swaddled), put in a rimmed pan, and refrigerate 2 days.
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Preheat oven to 400°. Heat 1 tbsp. oil in a large frying pan (not nonstick) over high heat. Add 1 piece of meat and sear until well browned on all sides, 7 to 10 minutes. Transfer to a rimmed baking pan and repeat with remaining oil and beef.
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Transfer baking pan to oven and cook meat until an instant-read thermometer inserted in thickest part registers 135°, 20 to 30 minutes. (Halves may not cook at the same rate; after meat has been in the oven 20 minutes, begin taking temperature of both pieces of meat every 5 minutes.) Transfer to a carving board, tent with foil, and let rest 15 minutes. Remove kitchen twine.
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Cut meat into very thin slices (less than 1/4 in., if possible) and serve warm or at room temperature.