Chili-Rubbed Beef Tenderloin with Cherry Sauce, Olive Oil Poached Fingerlings, And Roasted Garlic 

Chili-Rubbed Beef Tenderloin with Cherry Sauce, Olive Oil Poached Fingerlings, And Roasted Garlic 

Makes 8 – 10 servings 

Chili-Rubbed Beef Tenderloin 

1 X 4 pound beef tenderloin, trimmed, at room temperature 

2 tablespoons Spanish Olive Oil 

2 tablespoons ground espresso 

1 tablespoon brown sugar 

1 tablespoon grated lemon zest

1 ½ teaspoon ground coriander

½ teaspoon ground cumin 

1 teaspoon smoked paprika 

¼ teaspoon ground cayenne 

½ teaspoon garlic powder 

1 ½ tablespoon sea salt 

1 tablespoon cracked black pepper 

Flat-leaf parsley, for garnish 

Baby Sorrel leaves, for garnish 

Cherry Sauce 

2 tablespoons Spanish Olive Oil 

¼ cup shallots, finely diced 

1 tablespoon fresh thyme leaves, chopped

1 cup dry red wine 

1 tablespoon pure maple syrup 

1 cup cherries, pitted and halved 

Sea salt and freshly cracked black pepper 

Potatoes 

2 pounds fingerling potatoes 

3 cups Spanish Olive Oil 

Sea salt and freshly cracked black pepper 

Roasted Garlic

3 heads of garlic

Spanish Olive Oil 

Sea salt and freshly cracked black pepper

1. Preheat an oven to 425 degrees F. Prepare a large baking sheet with a wire rack. 
2. Trim any excess fat from the beef. In a small bowl, combine all the espresso, spices, sugar, lemon zest, salt, and cracked black pepper, and mix well. Coat the tenderloin with beautiful Spanish Olive Oil, then rub all over with the spice rub, coating every nook & cranny. Place beef on top of prepared baking sheet. 
3. Transfer the beef to the preheated oven, and cook for 50 – 60 minutes, or until the beef reaches an internal temperature of 135℉ (for medium-rare doneness). Remove beef from the oven and cover with foil. Let stand for 15 minutes (the internal temperature will increase to 145 ℉ while resting – perfect). 
4. Meanwhile, prepare the cherry sauce, potatoes, and roasted garlic. 
5. Cherry sauce. Heat a saucepan over medium-heat and pour in the olive oil. When hot, add the shallots and thyme leaves, season with a pinch of sea salt, and cook until softened and translucent (about 2 minutes). Pour in the wine and maple, add the cherries, and bring to a simmer. Let the sauce simmer away for 10 minutes, until thickened. 
6. Potatoes. Heat a medium saucepan pan over medium-heat and pour in the olive oil (making sure that the oil isn’t simmering – you want to slowly and gently poach the potatoes). Carefully place the potatoes in the oil and poach until fork tender, about 20 minutes. Remove and season with sea salt and cracked black pepper. 
7. Roasted Garlic. Carefully remove about ⅛ inch off the end of the garlic bulb, leaving the root intact, and revealing the end of the cloves. Drizzle with olive oil, season with sea salt and cracked black pepper, then wrap tightly in foil. Place in the oven alongside the beef and roast for 25 – 30 minutes, until the cloves are very soft. 
8. Carve the rested beef tenderloin into 1/2 -inch slices, then serve with cherry sauce, olive oil poached potatoes, and roasted garlic. Garnish with flat-leaf parsley and sorrel leaves, and serve immediately. Delicious.