JERK-RUBBED BEEF TENDERLOIN

Jerk-Rubbed Beef Tenderloin image

Provided by Bobby Flay

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

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8 green onions, dark green parts only, coarsely chopped
1 habanero or Scotch bonnet chile, coarsely chopped
One 4-inch piece fresh ginger, peeled, coarsely chopped
Zest and juice of 1 orange
1/2 cup canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 pounds center-cut beef tenderloin, trimmed of extra fat

Steps:

Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes.
Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing.