1 Tablespoon fennel seeds, crushed 2 Teaspoons salt ½ Teaspoon ground ginger ½ Teaspoon crushed red pepper 1 Beef terderloin roast (2½ 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.