Spiced Beef Tenderloin
Annabelle Breakey
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.
How to Make It
Step 1
1
Grind peppercorns in an electric spice grinder (or clean coffee 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.
Step 2
2
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 4 days.
Step 3
3
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. 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.
Step 4
4
Cut meat into very thin slices (less than 1/4 in., if possible) and serve warm or at room temperature, with crusty rolls and chutney if you like.
Step 5
5
Note: Nutritional analysis is per 2-slice serving.
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.), tied as a roast (see Notes)
2 tablespoons vegetable oil, divided
Directions
Step 1
1
Grind peppercorns in an electric spice grinder (or clean coffee 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.
Step 2
2
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 4 days.
Step 3
3
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. 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.
Step 4
4
Cut meat into very thin slices (less than 1/4 in., if possible) and serve warm or at room temperature, with crusty rolls and chutney if you like.
Step 5
5
Note: Nutritional analysis is per 2-slice serving.
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