BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL RED MEATS

FENNEL CRUSTED STRIPLOIN OF BEEF

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Ingredients:

8 Andalusian peppers, dried
1 Tablespoons smoked paprika
3 Tablespoons coriander seeds
1 tablespoon cumin seeds
1 Tablespoon fennel seeds
½ cup EVOO
3 Tablespoon fresh garlic, minced
1 Tablespoon parsley, minced
1 Tablespoon black peppercorns
2 teaspoon sea salt
1 each STRIPLOIN OF BEEF

Method:

Combine spices in a grinder and grind to a fine powder; remove to a bowl and add oil, garlic and parsley whisking to combine; place paste mixture in baggy with tenderloin and marinade 4 hours, turning occasionally. Roast tenderloin in pan with rack at 350ºF for approximately 25 minutes or until internal temperature reaches 125ºF; remove and rest for 10 minutes before slicing.

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