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Bourbon Pepper Tenderloin
Submitted by Gourmet Retreats at Casa Lana B&B
10 Servings
INGREDIENTS:
METHOD:
Trim excess fat and silver skin from the tenderloin if needed. Truss with kitchen twine to hold the piece together while marinating, searing and roasting.
Toast the coriander and cumin seeds separately, then grind and mix together. Mix together with the remaining spices to make the spice rub. Pour the whiskey over the meat. Rub the spice mixture into the meat covering all sides. Marinate overnight (or several hours), turning a couple of times.
Heat oven to 375º. Remove the tenderloin from the marinade. Heat a heavy bottom saute pan over medium-high heat. Add oil and when hot, sear the meat on all sides. Remove from the saute pan and place in a roasting pan on a rack. Roast until the meat reaches 120º internal temperature for medium-rare (about 30 minutes). Remove from oven, cover and let rest at least 10 minutes. Remove trussing and slice to serve.
10 Servings
INGREDIENTS:- 3 pounds Beef Tenderloin, trussed
- 2 teaspoons coriander seeds, toasted and crushed
- 1 teaspoon cumin seeds, toasted and crushed
- 1/2 teaspoon chili flakes, crushed
- 1 teaspoon achiote powder
- 1/2 teaspoon chipotle chile powder
- 2 teaspoons fresh cracked black pepper
- kosher salt
- 1/4 cup bourbon whiskey
- 1 to 2 tablespoons canola oil, for searing
METHOD:
Trim excess fat and silver skin from the tenderloin if needed. Truss with kitchen twine to hold the piece together while marinating, searing and roasting.
Toast the coriander and cumin seeds separately, then grind and mix together. Mix together with the remaining spices to make the spice rub. Pour the whiskey over the meat. Rub the spice mixture into the meat covering all sides. Marinate overnight (or several hours), turning a couple of times.
Heat oven to 375º. Remove the tenderloin from the marinade. Heat a heavy bottom saute pan over medium-high heat. Add oil and when hot, sear the meat on all sides. Remove from the saute pan and place in a roasting pan on a rack. Roast until the meat reaches 120º internal temperature for medium-rare (about 30 minutes). Remove from oven, cover and let rest at least 10 minutes. Remove trussing and slice to serve.
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