Slightly adapted from Giada De Laurentiis via Food Network
During the holidays and other special occasion dinners, I like to serve two different kinds of protein. It’s just something that I just grew up with. One of them is usually either a ham or turkey; and then there will be another piece of protein for variety. As I was planning my menu recently, Red suggested that we tried this beef tenderloin when we had company over. I followed this recipe and made no substitutions; and it was a success. The beef was tender (almost fork-tender!), juicy, and was perfectly seasoned… do I also need to mention easy? Our guests really loved it; and we did too! We were just so satisfied by how tender and flavorful the beef was.
The original recipe suggested that we serve this with basil-curry mayonnaise, but I decided not to post the recipe. I made it, however none of the guests or we really cared for it. I think the flavoring was a little bit too overpowering for the beef. It may be a good pairing for something else (a crostini perhaps?) We enjoyed the beef on its own with the rest of our meal. If you are looking for a new main dish to impress your family or friends for your New Year’s celebration, make this recipe. I know you will not regret this! Wishing you a prosperous New Year’s!
Vegetable oil cooking spray
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 cloves garlic
1/4 teaspoon kosher salt, plus 2 teaspoons
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 (3 1/2 to 4-pound) beef tenderloin, trimmed
Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef’s knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth.
Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board.
Cover the meat loosely with foil and let rest for 20 minutes.
Slice the meat into 1/4-inch thick slices and arrange on a platter.
Yield: 6-8 servings