Jerk-Spiced Beef Tenderloin
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/2 cup extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 3 1/2 tablespoons dried jamaican jerk seasoning
- 4 small bay leaves, crumbled finely
- 3 large garlic cloves, minced
- 2 2 3/4- to 3-pound (thick-end) beef tenderloin roasts
- Carbohydrate 2 g(1%)
- Cholesterol 67 mg(22%)
- Fat 15 g(23%)
- Fiber 0 g(1%)
- Protein 22 g(45%)
- Saturated Fat 4 g(18%)
- Sodium 46 mg(2%)
- Calories 229
Preparation Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally. Preheat oven to 400°F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle generously with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125°F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices.
Preparation Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally. Preheat oven to 400°F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle generously with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125°F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices.
