Jerk-Spiced Beef Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Begin marinating the beef at least eight hours before roasting. Serve this with corn bread. Ingredients:
1/2 cup extra-virgin olive oil |
3 1/2 tablespoons dried jamaican jerk seasoning |
1 1/2 tablespoons balsamic vinegar |
4 small bay leaves, crumbled finely |
3 large garlic cloves, minced |
2 2 3/4- to 3-pound (thick-end) beef tenderloin roasts |
Directions:
1. Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally.
2. Preheat oven to 400°F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle generously with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125°F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices.
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