Spice - Rubbed Beef TenderloinUser Submitted Recipe
1 Tablespoon fennel seeds, crushed
2 Teaspoons salt
1/2 Teaspoon ground ginger
1/2 Teaspoon crushed red pepper
1 Beef terderloin roast (2 1/2 pounds)
On Waxed paper, mix first 4 ingredients. 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 done-ness. Temperature on instant-read thermometer should reach 140 F. Transfer beef to cutting board. Let stand 10 minutes; keep warm. Thinly slice.
no nutrition information available
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