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Caribbean Beef Filet
The Washington Post Wine Club Caribbean Beef Filet

Caribbean Beef Filet

In this recipe, the seasoning helps create a salty-sweet crust on the seared beef.
Wine Pairing
Wine Pairing
1⁄2 cup low-fat mayonnaise
4 Tbs. dry jerk seasoning
1 tsp. hot pepper sauce
1 1⁄4 lbs. beef tenderloin, tied
1 Tbs. corn, safflower or olive oil, plus more as needed
Make the Dry Jerk Seasoning (see; set aside.

Preheat the oven to 325°.

In a small bowl, combine the mayonnaise, 1 Tbs. of the Dry Jerk Seasoning and the hot pepper sauce. Set aside.

Coat the beef lightly with some of the oil and place it in a large resealable plastic food storage bag. Add 3 Tbs. of the Dry Jerk Seasoning and seal the bag. Through the bag, massage the seasoning into the meat.

Heat 1 Tbs. of oil in a large, ovenproof skillet over high heat until the oil shimmers. Add the tenderloin and sear on all sides; this should take 5 to 7 minutes (use tongs to turn the meat often so it doesn’t burn). Transfer the skillet to the oven and roast for 15 minutes, or until an instant-read thermometer inserted into the center of the meat registers 0 to 5° (rare). Transfer the meat to a cutting board to rest for 5 minutes. Cut into 1⁄4-inch-thick slices, discarding the string. Serve with a dollop of the spicy mayonnaise.

Adapted from Willinsky’s “Jerk From Jamaica: Barbecue Caribbean Style” (Ten Speed Press, 2007). Tested by Bonnie S. Benwick.

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