Spiced Beef Tenderloin
Redolent of warm winter spices, this silky beef requires a bit of advance planning because you’re essentially curing the meat—but
it’s very easy to do. (If you cut the marinating time to 1 day, the results will be good but not quite as silky or flavorful.)
You can roast the beef up to 2 days ahead and serve it warm or at room temperature, with crusty rolls for making little sandwiches
if you like. It’s also very good with a spicy-sweet chutney.
Recipe: Spiced Beef Tenderloin