Bobby Flay is confident and aggressive, just like this dish’s bold spice and assertive flavor. It is served with a mild and smoky bell pepper mayonnaise which offsets the spices and helps moisten the lean, beefy texture of tenderloin.
Spiced Tenderloin Planks with Roasted Bell Pepper Mayonnaise
The smoky bell pepper mayo offsets the spices and helps moisten the lean, beefy texture of tenderloin.
Ingredients
Spiced Tenderloin Planks with Roasted Bell Pepper Mayonnaise
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seed
- 2 teaspoons hot paprika
- 2 teaspoons sea salt
- 1/2 teaspoon Cayenne pepper
- 1 kilo Beef use tenderloin cut
- 1/2 Cup olive oil
- 3 large green bell pepper roasted, peeled, and seeded
- 1 large clove Garlic
- 2 large Egg yolks only
- 1 tablespoon white wine vinegar
- 1/2 Cup extra virgin olive oil
- 1/2 teaspoon sea salt
- green beans (sitaw)
Instructions
- Mix all the ingredients for the spice rub. If you re using whole spices, toast the coriander and cumin seed before grinding.
- Slice the tenderloin along the grain, about 3/4-inch thick, to make 3 to 4 long tenderloin planks.
- Rub olive oil on both sides of the meat then rub the spice rub on each side. Place on a baking tray or plate and cover with plastic wrap
- Chill for 2 to 3 hours. Take out of the refrigerator 1 hour before cooking
- Heat a grill on high. Sear the tenderloin; 3 to 4 minutes on each side for medium doneness. Transfer to a plate and cover loosely with foil; let rest for 8 to 10 minutes. Slice each plank across the grain diagonally and arrange on a serving plate.
- Make the roasted bell pepper mayonnaise: Put bell peppers, garlic, egg yolks, and vinegar in a food processor. Blitz until smooth and well combined. With the motor running, drizzle the olive oil in a thin stream until the mixture is smooth. Sprinkle salt and turn motor off.
- Transfer to a squeeze bottle and drizzle over the sliced tenderloin planks or serve on the side. Serve tenderloin with buttered green beans and mashed potatoes, if desired.
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