SPRING SUMMER AUTUMN WINTER

JERK-SPICED BEEF TENDERLOIN

This tender beef dish is great for large groups and your springtime parties. Jamaican jerk seasoning provides a unique and complex flavor that will pair with a variety of side dishes.

SERVES: 12

TIME: 1 Hour

PREPARATION

  1. 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.
  2. Preheat oven to 400 degrees 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 degrees F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices.

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 3 1/2 tablespoons dried Jamaican jerk seasoning
  • 1 1/2 tablespoons balsamic vinegar
  • 4 small bay leaves, crumbled finely
  • 3 large garlic cloves, minced
  • 2 2.75 - 3 lb (thick-end) beef tenderloin roasts