Beef Tenderloin with Ancho and Fennel Seeds

Name: Beef Tenderloin with Ancho and Fennel Seeds
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps pure ancho chile powder; 1 Tbsp fennel seeds; 6 kilograms trimmed 4-pound beef tenderloin roast; 8 servings Salt and freshly ground pepper; 1 star anise pod, broken into pieces; 59 milliliters vegetable oil; 237 milliliters water

Beef Tenderloin with Ancho and Fennel Seeds might be just the main course you are searching for. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 8. One serving contains 1020 calories, 173g of protein, and 35g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Not If you have ancho chile powder, vegetable oil, star anise pod, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

In a spice grinder, grind the fennel seeds and star anise to a powder.

Ingredients you will need

Fennel Seeds

Star Anise

Transfer to a small bowl and stir in the ancho powder.

Equipment you will use

Bowl

Set the tenderloin roast on a large rimmed baking sheet and season all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Baking Sheet

Sprinkle the spice mixture all over the tenderloin and evenly drizzle with the oil, then gently pat the spices into the meat. Roast the tenderloin in the upper third of the oven for 35 minutes, turning it over once using sturdy tongs, until browned all over and an instant-read thermometer inserted in the thickest part registers 135 for medium-rare meat.

Ingredients you will need

Spices

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Tongs

Oven

Transfer the roast to a carving board and let stand for up to 10 minutes.

Meanwhile, set the baking sheet over 2 burners and add the water. Simmer over moderate heat, scraping up the browned bits stuck to the bottom of the sheet, until reduced to 3/4 cup, about 3 minutes. Season the jus with salt and pepper and transfer into a warmed gravy boat. Carve the tenderloin into 1/3-inch-thick slices and serve with the jus.

Ingredients you will need

Salt And Pepper

Gravy