Indulge in a culinary journey with our tantalizing Jerk Rubbed Beef Tenderloin, a dish that masterfully blends the fiery heat of Jamaican jerk spices with the tender succulence of prime beef. This exquisite creation is a symphony of flavors, where the bold and aromatic jerk rub, infused with fiery scotch bonnet peppers, warm allspice, and fragrant thyme, forms a captivating crust that envelops the tenderloin, imparting a delightful smokiness and a delightful interplay of heat and sweetness. Accompanying this main attraction are three delectable side dishes, each a culinary gem in its own right. Savor the vibrant and refreshing Corn and Avocado Salsa, where the sweet crunch of corn and creamy avocado unite with a zesty blend of tomatoes, red onion, and cilantro. Dive into the creamy and flavorful Mashed Sweet Potatoes, their velvety texture a perfect complement to the robust flavors of the jerk rub. Lastly, embark on a journey of spice and tang with our tangy Pickled Red Onions, where the sharp acidity of vinegar and the vibrant hues of red onions come together to create a palate-cleansing accompaniment. Prepare to tantalize your taste buds and embark on a culinary adventure with our Jerk Rubbed Beef Tenderloin and its trio of enticing side dishes.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
JERK BEEF ON PLANTAIN CHIPS
To make this interesting bite, make chips out of plantains.
Provided by Maggie Ruggiero
Time 25m
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Quarter beef lengthwise and pat dry. Season with 1/4 teaspoon salt and rub jerk paste all over beef.
- Heat oil in a medium nonstick skillet over medium-high heat until it shimmers. Add beef and sear, turning, 4 to 5 minutes total. Let rest on a cutting board 5 minutes. Cut crosswise into 1/2-inch-thick slices.
- Finely chop onions and cilantro together. Top plantain chips with beef, then with onion salsa.
CHEF JOHN'S GRILLED JERK PORK TENDERLOIN
As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h
Yield 6
Number Of Ingredients 15
Steps:
- Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
- Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
- Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g
Tips:
- For the best flavor, use a high-quality beef tenderloin roast. Look for one that is well-marbled with fat.
- Make sure the beef tenderloin roast is at room temperature before cooking it. This will help it cook evenly.
- Do not overcook the beef tenderloin roast. It is best served medium-rare or medium.
- Let the beef tenderloin roast rest for 10-15 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
Conclusion:
Jerk-rubbed beef tenderloin is a delicious and impressive dish that is perfect for a special occasion. The jerk rub gives the beef a bold and flavorful crust, while the tenderloin is cooked to perfection. This dish is sure to please everyone at your table.
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