Juicy and tender beef tenderloin will absorb more taste into the seed if grate it with a mixture of spices with chili pepper. Tie a piece of meat before cooking so that he does not lose his juiciness and shape, and it was easier to cut it ready-made. At first tenderloin is fried in a pan until golden brown with all sides, and then brought to readiness in the oven. Perfect texture beef tenderloin reaches already at a low degree of roasting and internal temperature of meat 55 ° C. Cut it across the fibers and Serve with scented oil with garlic and herbs.
Recipe author – Valerie Bertinelli – American actress
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Time: 1 hour. 35 minutes Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Beef tenderloin
- 1 tbsp. l chili powder with pepper ancho
- 1 tbsp. l ground zira
- 1 tbsp. l paprika
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 0.5 tsp garlic powder
- 1 tbsp. l olive oil
- 1 beef tenderloin weighing 1.5-1.8 kg., Trimmed and bandaged
- 2 tbsp. l rapeseed oil
- Oil with garlic and herbs, see recipe below
Garlic and Herb Butter
- 3/4 Art. olive oil
- 3 cloves of garlic, crushed
- 2 tbsp. l chopped parsley
- 2 tbsp. l chopped cilantro
- 2 tbsp. l chopped chives
- 1 tsp red pepper flakes
Recipes with similar ingredients: anchovy pepper, cumin, paprika, coriander, ground cayenne pepper, garlic powder, beef, garlic, parsley, cilantro, chives, red pepper flakes
Recipe preparation:
- Preheat the oven to 230 ° C. Mix the powder in a small bowl chili, zira, paprika, coriander, cayenne pepper, garlic powder, 2 tsp salt and 0.5 tsp black pepper. Rub the tenderloin with olive oil, then rub evenly with a mixture of spices. Leave at room temperature for 30 minutes.
- In a large frying pan suitable for the oven, preferably cast iron, heat rapeseed oil over medium heat. Saute the tenderloin (if necessary, bending it so that it fits in the pan) until golden color on all sides, about 3 minutes each side. Transfer the pan to the oven and bake until a quick thermometer inserted in the center of the cut will not show temperature 55 ° С (for light roasting), about 20 minutes. Put the meat on a cutting board and let it rest for 10 minutes.
- Cut the rope and cut the cut across the fibers. Pour top with oil with garlic and herbs, additional salt. Serve the remaining butter in a bowl next to the meat.
Oil with garlic and herbs:
Combine olive oil and garlic in a small saucepan. Heat on moderately low heat for 5 minutes, the oil should barely boil, otherwise the garlic will burn. Turn off the heat and cool completely.
- Put the garlic out of the oil and discard; pour oil into a bowl. Add parsley, cilantro, onion, red pepper flakes and salt over taste and mix.
Cook’s Note
If you don’t have a suitable oven pan, you can cut before baking, put on a baking sheet with sides.
