Jerk-Spiced Beef Tenderloin
This recipe features beef tenderloin marinated in a vibrant jerk-spiced blend of olive oil, balsamic vinegar, bay leaves, and garlic. The tenderloin is then cooked to perfection and sliced, offering a flavorful main course with a spicy kick.
Equipment
- 1 Large Bowl or Dish For marinating the beef.
- 1 Set of Measuring Spoons and Cups
- 1 Heavy Skillet or Roasting Pan For searing and/or roasting the tenderloin.
- 1 Sharp Knife For slicing the finished roast.
- 1 Cutting Board
Ingredients
Main
- 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 2 3/4- to 3- pound thick-end beef tenderloin roasts
Instructions
- In a large bowl or dish, whisk together the olive oil, dried Jamaican jerk seasoning, balsamic vinegar, finely crumbled bay leaves, and minced garlic to create the marinade.
- Place the beef tenderloin roasts in the marinade, ensuring they are fully coated.
- Cover and refrigerate to marinate for at least 4 hours, or preferably overnight, turning occasionally.
- Remove the tenderloins from the marinade, reserving the marinade if desired for basting or sauce, and pat the meat completely dry with paper towels.
- Preheat your oven to the desired temperature (typically 400-450°F / 200-230°C for searing and roasting).
- If searing, heat a heavy, oven-safe skillet over high heat with a little oil until smoking, then sear the tenderloins on all sides until deeply browned.
- Transfer the seared tenderloins to a roasting pan or leave them in the oven-safe skillet.
- Roast in the preheated oven until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare).
- Remove the tenderloins from the oven, tent loosely with foil, and let rest for 10-15 minutes before slicing.
- Slice the tenderloin against the grain into desired thickness and serve.
Notes
1. Ensure the bay leaves are truly crumbled finely into dust or removed after marinating, as larger pieces can be unpleasant. 2. Pat the tenderloin very dry before searing to get a proper crust. 3. Use a meat thermometer to cook the tenderloin to your desired doneness (e.g., 130-135°F for medium-rare). 4. Resting the meat is crucial for juicy results; tent loosely with foil.