Jerk-Rubbed Beef Tenderloin
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 463
- Total Fat
- 39
- Saturated Fat
- 10
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 96
- Sodium
- 426
- Total: 35 min
- Active: 25 min
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
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.