FENNEL CRUSTED TENDERLOIN
As seen in our SAVOR CANNON BEACH wine dinner with Tamarack Cellars 2012.
3 tablespoons flavors of southern Spain (Bob's spice blends can be purchased or see the recipe in this cookbook)
- 1 tablespoon fennel pollen (you may substituted finely ground fennel seed)
- 1 tablespoon sea salt
Combine spices. Rub onto whole tenderloin. Marinate in the refrigerator about 1 hour. Sear to brown all around in heavy bottom pan over med-high heat with a small amount of oil. When brown, place onto rack over backing pan and place into oven for about 20-22 minutes (about 1-1 1/2 minutes per pound) or until center is 125-130ºF. Remove from oven and rest covered for 10-20 minutes. Slice into 1/2 inch steaks.
Serve with hazelnut vanilla pepper butter, if desired.