Jerk-Rubbed Beef Tenderloin

Name: Jerk-Rubbed Beef Tenderloin
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 8 green onions, dark green parts only, coarsely chopped; 1 habanero or Scotch bonnet chile, coarsely chopped; One 4-inch piece fresh ginger, peeled, coarsely chopped; Zest and juice of 1 orange; 1/2 cup canola oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 1/2 pounds center-cut beef tenderloin, trimmed of extra fat

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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8 green onions, dark green parts only, coarsely chopped

1 habanero or Scotch bonnet chile, coarsely chopped

One 4-inch piece fresh ginger, peeled, coarsely chopped

Zest and juice of 1 orange

1/2 cup canola oil

Salt and freshly ground black pepper

1 1/2 pounds center-cut beef tenderloin, trimmed of extra fat

Directions

Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes.
Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing.