Jerk-Spiced Beef Tenderloin

Time Required: 1 Hour


Serves: 12

Ingredients

  • ½ cup extra-virgin olive oil
  • 3½ tablespoons dried Jamaican jerk seasoning
  • 1½ tablespoons balsamic vinegar
  • 4 small bay leaves, crumbled finely
  • 3 large garlic cloves, minced
  • 2 2¾–3 lb (thick-end) beef tenderloin roasts

Preparation

  • Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally.
  • Preheat oven to 400°F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle generously with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125°F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices.

Jerk-Spiced Beef Tenderloin

Time Required: 1 Hour


Serves: 12


Stay warm with fantastic winter recipes. Share these cozy meals with friends and family over the holidays, and fend off the chilly days of winter with these favorite cold weather dishes.

Preparation

  • Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally.
  • Preheat oven to 400°F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle generously with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125°F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices.

Ingredients

  • Ingredient
  • ½ cup extra-virgin olive oil
  • 3½ tablespoons dried Jamaican jerk seasoning
  • 1½ tablespoons balsamic vinegar
  • 4 small bay leaves, crumbled finely
  • 3 large garlic cloves, minced
  • 2 2¾–3 lb (thick-end) beef tenderloin roasts