Chris and Paige, the duo behind the restaurant Central Provisions, have shared this recipe for Roast Beef Tenderloin. As part of our collaborative collection with Central Provisions, it uses the CP French Fry Spice. This blend combined with a fresh garlic, ginger, and mustard base brings savory and intense flavor to this main dish.
Chef's note: This recipe does require ingredient prep 24 hrs. prior to cooking.
Serves 4-6
Ingredients:
- 2 lbs. prime beef tenderloin, trussed (tied with butcher's twine - see example below)
- 9 grams (~1.5 teaspoons) kosher salt
- 2 tablespoons garlic, micro-planed
- 2 tablespoons fresh ginger, micro-planed
- 2 tablespoons dijon mustard
- Grapeseed oil
- 4 tablespoons (one 1/4 cup jar) CP French Fry Spice
- Sea salt
Directions:
- 24 hours prior to cooking, lightly season the tenderloin with 9g salt. Place on a wire rack on a baking sheet and refrigerate uncovered.
- When ready to cook, preheat the oven to 450F
- In a small mixing bowl combine ginger, garlic, dijon and mix to combine.
- Heat a large cast iron pan over medium high heat. Sear the tenderloin in a drizzle of grapeseed oil until golden brown on all sides. Transfer to a baking sheet.
- Rub the tenderloin with the garlic and ginger mixture. Season on all sides with CP French Fry Spice.
- Place the tenderloin on a wire rack on a baking sheet and roast until internal temperature is 115-125F (for rare) or 125-135F (for medium rare). Times will vary depending on size of tenderloin and desired doneness, 20-50 minutes.
- Remove from oven, plate and serve!
