Serves 6
35 min
Jerk-Rubbed Beef Tenderloin
Recipe GLPR3a8111274cc318
A bold Caribbean-inspired grilled beef tenderloin coated in a vibrant jerk marinade made with fresh habanero, ginger, green onions, and bright citrus. The beef is marinated for hours to absorb the complex flavors, then grilled hot and fast to develop a flavorful crust while the interior stays tender and juicy.
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Ingredients
8 green onions, dark green parts only, coarsely chopped
1 habanero or Scotch bonnet chile, coarsely chopped
4-inch piece fresh ginger, peeled and coarsely chopped
1 Zest and juice of 1 orange
1/2 cup canola oil
Salt and freshly ground black pepper to taste
1 1/2 pounds center-cut beef tenderloin, trimmed of excess fat
Directions
Combine the green onions, habanero chile, ginger, orange zest, orange juice, canola oil, and a pinch of salt and pepper in a food processor. Pulse until the mixture reaches an almost-smooth consistency. Transfer this jerk marinade into a large resealable plastic bag.
Place the beef tenderloin into the bag with the marinade. Seal the bag tightly, ensuring the meat is well coated. Refrigerate for at least 4 hours and up to 24 hours, allowing the flavors to penetrate the beef.
Remove the beef from the refrigerator 30 minutes before grilling to allow it to come to room temperature.
Preheat your grill to high heat.
Remove the tenderloin from the marinade and shake off any excess. Season both sides lightly with additional salt and pepper.
Place the beef on the hot grill and cook for about 2 minutes on the first side until lightly charred. Flip and char the other side for another 2 minutes.
Cover the grill and reduce the heat to medium-high. Continue cooking, turning the meat once or twice, until a flavorful crust forms and the internal temperature reaches 145°F, about 10 more minutes.
Transfer the beef tenderloin to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
