Kathryn’s Spicy Beef Tenderloin

from Southern Living 

Meat Seasoning Blend:
3 T dried whole thyme
2 T onion powder
1 1/2 t ground cumin
1 T ground pepper
1 t ground cloves
1 t garlic powder
3 small bay leaves, crumbled, or 1/4 t plus 1/8 t ground bay leaves

Combine first 7 ingredients, stirring well. Store in an airtight container in a cool dry place. 
Yield: about 1/2 cup.

More ingredients:
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
3 T Meat Seasoning Blend
1 (5 - 6 pound) beef tenderloin, trimmed
Fresh Watercress


Combine wine, soy sauce, oil, and Meat Seasoning Blend, and mix well.
Place tenderloin in a large shallow dish; pour wine texture over top, and cover tightly. Refrigerate 8 hours, turning occasionally. Uncover tenderloin; drain and reserve marinade. Place tenderloin on a rack in a roasting pan; insert meat thermometer, making sure it does not touch fat. Bake at 425 degrees for 45 to 60 minutes or until thermometer registers 140 degrees (rare), basting occasionally with marinade. Bake until thermometer registers 150 degrees for medium-rare or 160 degrees for medium. Transfer tenderloin to a serving platter, and garnish with watercress. yield: 10 - 12 servings.

No comments:

Post a Comment