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home > recipes > meat > jerk-spiced beef tenderloin
from US 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 3/4- to 3-pound (thick-end) beef tenderloin roasts Jerk spiced main dish beef : 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 400F. 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 125F 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


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keyword: spiced
keyword: tenderloin
ethnicity: central american
recipes for meat
recipes by butterflydog
Email Address:
(posted March 11, 2013)

from US

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 3/4- to 3-pound (
thick-end) beef tenderloin roasts

Jerk spiced main dish
beef :

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 400F. 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 125F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes.

Cut
beef crosswise into 1/2-inch-thick slices.



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