SPICE - RUBBED BEEF TENDERLOIN
1 Tbsp fennel seeds, crushed
2 Tsp salt
1/2 Tsp ground ginger
1/2 Tsp crushed red pepper
1 Beef tenderlin roast (about 1kg)
On Waxed paper, mix first 4 ingredientes. Use mixture to rub on beef. If you like, cover and refrigerate spice-rubbed beef overnight before grilling.
Prepare outdoor grill. Grill beef, covered, over medium heat, turning occasionally, 30 to 40 minutes for medium-rare, or until desired doneness. Temperature on instant-read thermometer should reach 140 F (internal temperature of meat will rise to 145 F upon standing). Transfer beef to cutting board. Let stand 10 minutes; keep warm, thinly slice.