TENDERLOIN OF BEEF, RUBBED WITH TOASTED CUMIN SEEDS
As serve in THE DINNER SHOW, July 2011
1/4 cup cumin seeds, toasted and ground semi fine
- 1 teaspoons sea salt
- 1/4 cup EVOO
- 1/4 cup parsley, fine minced
- 1 each tenderloin (about 5-7 pounds)
Place spice into a bowl and add salt, oil and parsley and stir to combine into paste. Rub this paste all over the tenderloin and refrigerate meat for about 1 hour, uncovered.
Place meat onto roasting pan with rack and put into the center of a preheated 400ºF oven for approximately 25-35 minutes or until internal temperature reaches 125ºF.
Rest out of the oven covered for 10 minutes before slicing. Adjust seasoning at the table with a pinch pot of fleur de sel.