Sweet and Spicy Tenderloin

 
No Author Published: February 8, 2006   

Makes 2 servings

3 tablespoons extra-virgin olive oil

2 tablespoons paprika

2 tablespoons light brown sugar

1 tablespoon kosher salt

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2 teaspoons chili powder

Lime zest from 1 lime

Beef tenderloin steaks for 2 (size may vary from 6 ounces to about 1 pound, depending on personal preference)

Preheat broiler or grill. Mix olive oil, paprika, brown sugar, salt, chili powder and lime zest to make a paste. Rub mixture over the tenderloin.

Broil or grill tenderloin just until charred-looking and crispy on top, at least 6 minutes on one side. Turn the tenderloin and cook at least another 6 minutes or until desired doneness (medium-rare is 135 degrees Fahrenheit, but steak temperature will rise after removing from heat)

Place steak on cutting board tented with foil and let rest for about 10 minutes. Slice and serve with Cheese and Garlic Mashed Potatoes and Stuffed Tomatoes With Arugula.

Recipe created by Platt College culinary arts student Johnnie Campbell.



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