Beautiful beef tenderloin in a spicy jerk marinade and grilled to perfection.
Directions for: Jerk-Rubbed Beef Tenderloin
Ingredients
8 green onions, dark green parts only, coarsely chopped
1 habanero or Scotch bonnet chile, coarsely chopped
1 (4-inch) piece fresh ginger, piece peeled, coarsely chopped
Zest and juice of 1 orange
cup canola oil
Salt and freshly ground black pepper
1 lb(s) center-cut beef tenderloin, trimmed of extra fat
Directions
1. Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
2. Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes.
3. Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing.
See more: Beef, Caribbean, Dinner, Grill, Hot and Spicy, Main