TENDERLOIN OF BEEF, RUBBED WITH TOASTED CUMIN SEEDS

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As serve in THE DINNER SHOW, July 2011

Ingredients:

  • 1/4 cup cumin seeds, toasted and ground semi fine

  • 1 teaspoons sea salt
  • 1/4 cup EVOO
  • 1/4 cup parsley, fine minced
  • 1 each tenderloin (about 5-7 pounds)

Method:

Place spice into a bowl and add salt, oil and parsley and stir to combine into paste. Rub this paste all over the tenderloin and refrigerate meat for about 1 hour, uncovered.

Place meat onto roasting pan with rack and put into the center of a preheated 400ºF oven for approximately 25-35 minutes or until internal temperature reaches 125ºF.

Rest out of the oven covered for 10 minutes before slicing. Adjust seasoning at the table with a pinch pot of fleur de sel.






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