FENNEL CRUSTED STRIPLOIN OF BEEF

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Ingredients:

  • 8 Andalusian peppers, dried

  • 1 Tablespoons smoked paprika
  • 3 Tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 Tablespoon fennel seeds
  • ½ cup EVOO
  • 3 Tablespoon fresh garlic, minced
  • 1 Tablespoon parsley, minced
  • 1 Tablespoon black peppercorns
  • 2 teaspoon sea salt
  • 1 each STRIPLOIN OF BEEF

Method:

Combine spices in a grinder and grind to a fine powder; remove to a bowl and add oil, garlic and parsley whisking to combine; place paste mixture in baggy with tenderloin and marinade 4 hours, turning occasionally. Roast tenderloin in pan with rack at 350ºF for approximately 25 minutes or until internal temperature reaches 125ºF; remove and rest for 10 minutes before slicing.




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