Preparation 20 mn / Cooking time 1h
Serves 4-5 people
- 1 beef tenderloin, approx. 2.5 lb/1.2 kg
- 1 Tb salt
- ½ Tsp pepper
- 1 Tsp garlic powder
- 1 Tsp paprika
- 3.2 lb/1.5 kg tomatoes
- 1 onion
- ½ Tsp ground cumin
- ½ Tsp ground coriander seeds
- 5 fl oz/150 ml vinegar
- 3 oz/25 gr sugar
- Salt / Pepper
1/ Mix the salt, pepper, garlic powder and paprika in a bowl.
2/ Coat the tenderloin in olive oil and generously sprinkle with the previously prepared spice blend.
3/ Program the application to the “Beef - Medium Rare” setting and insert the meat°it probe into the thickest part of the tenderloin.
4/ In an oven or over indirect heat on a barbecue, roast the tenderloin until the probe sounds (200°F/54°C).
5/ While it cooks, prepare the tomato chutney. In a skillet, lightly brown the finely minced onion, cumin, coriander and pepper in olive oil for approximately 8 minutes over low heat. Add the tomatoes, vinegar and sugar.
6/ Let simmer about 25 minutes and season with salt and pepper.
7/ Once the alert sounds, remove the meat from the heat and program standing time for 10 minutes. Tent the beef tenderloin with aluminum foil.
Recipes proposed by Le barbecue de Rafa
Equipment used :