This beef tenderloin dish is great for holiday entertaining. The key to this is really the marinade and you definitely want to have it on over night. It features a jerk sauce and is really simple to prepare. Once done, you can serve this dish at room temperature.
Serves 4-‐6 2 lb. piece of beef tenderloin
1 Tbsp. olive oil
1 Tbsp. Walkerswood
1 tsp. dried jerk seasoning(optional)
2 Tbsp. grapeseed oil
5 fresh bay leaves
5 sprigs thyme
6 small carrots
12 pearl onions sea salt
1. The key to making this simple but elegant dish is to marinate the meat over night. Cover the meat with the olive oil before adding the jerk sauce, the dried jerk seasoning and a sprinkle of sea salt. Cover the dish with plastic wrap and place in the fridge overnight.
2. The next day before cooking, preheat the oven to 400F and in a skillet heat the grape seed oil, and on high heat sear the meat on all sides for approximately 2-‐4 minutes per side.
3. Transfer the meat to the roasting pan but first place the meat on the bay leaves and carrots and pearl onions around the meat. Put the thyme on top of the meat and bake for 20-‐25 minutes for medium rare.
4. Allow the meat to cool before slicing thinly. Put the carrots and onions around the meat. It is fine to serve at room temperature.