Paid partnership with Loshusan Supermarket
“You can’t go wrong with tenderloin of beef (called fillet in other countries). It’s one of those cuts that you don’t have to fret about as you are guaranteed tender meat unless you seriously mess up which I doubt you will! Garlicky and spicy, my delectable tenderloin recipe stretches can feed a gathering. Cook according to your personal preference. I do my meat medium-rare, but you can make it rare or well done. The leftovers make lovely sandwiches with cheese and chutney and perfect in salads.” – JuicyChef xo
- 1 4kg/8lb beef tenderloin, ask butcher to remove silver skin
- Kitchen twine
- Spice & herb mix
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tbsps whole black peppercorns
- 1 tsp red pepper flakes
- 1 tsp ground turmeric
- 1 garlic bulb, peeled and minced
- 4 tbsps/ ¼ cup olive oil
- 4 rosemary stalks, leaves stripped and finely chopped
- 1 bunch escallion
- Horseradish sauce, for serving
- Dry toast the coriander, cumin and peppercorns for a couple minutes until fragrant and then crush with a mortar and pestle. Add to a small bowl.
- Next add the red pepper flakes, ground turmeric, garlic, rosemary and olive oil and mix into a paste and rub all over the tenderloin.
- Fold in the two thin end pieces of the tenderloin and tie the meat at one inch intervals and allow to marinate for a few hours or overnight.
- When ready to cook, preheat oven to 450F.
- Sear the meat all over until browned, transfer to a baking sheet and cook until a meat thermometer reads 120F for medium rare, 145F for medium, 155F for medium well.
- Grill escallion stalks.
- Serve tenderloin sliced alongside escallion stalks and horseradish sauce.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.