Another Giada De Laurentis recipe!
To go along with our Christmas celebration, I made this for dinner on Christmas Eve for some family. I don’t eat meat, so I cant tell you what I thought about it, however my DH said it was flavorful, yet I’m not sure he was a fan of the coriander and cumin. He’s more of a salt and pepper kind of man! These new seasonings did add a different taste to the beef he said, but if you don’t like these seasonings, you could probably add some garlic, salt, pepper, and what ever else you may like in place of the cumin and coriander.
I didnt take a picture of the meat after it was fully cooked, but it was cooked until medium rare and nice and tender.
- Vegetable oil cooking spray
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 3 cloves garlic
- 1/4 teaspoon kosher salt, plus 2 teaspoons
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 (3 1/2 to 4-pound) beef tenderloin, trimmed
For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef’s knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.