Spring

While the textures and flavors of winter provide a warm, slumbering comfort, the fresh tastes and smells of spring will awaken your senses with brighter days and fuller flavors.

Jerk-Spiced Beef Tenderloin

Time required: 1 Hour
Serves: 12
Jerk-Spiced Beef Tenderloin


    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

  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°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.