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Chili-Rubbed Beef Tenderloin with Cherry Sauce, Olive Oil Poached Fingerlings, And Roasted Garlic
DENNIS THE PRESCOTT30Ingredients
105Minutes
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Ingredients
US|METRIC
10 SERVINGS
- 4 lb. beef tenderloin (trimmed, at room temperature)
- 2 Tbsp. Spanish olive oil
- 2 Tbsp. ground espresso
- 1 Tbsp. brown sugar
- 1 Tbsp. grated lemon zest
- 1 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/4 tsp. ground cayenne
- 1/2 tsp. garlic powder
- 1 1/2 Tbsp. sea salt
- 1 Tbsp. cracked black pepper
- flat leaf parsley (for garnish, optional)
- leaves (Baby Sorrel, for garnish, optional)
- 2 Tbsp. Spanish olive oil
- 1/4 cup shallots (finely diced)
- 1 Tbsp. fresh thyme leaves (chopped)
- 1 cup dry red wine
- 1 Tbsp. pure maple syrup
- 1 cup cherries (pitted and halved)
- sea salt
- freshly cracked black pepper
- 2 lb. fingerling potatoes
- 3 cups Spanish olive oil
- sea salt
- freshly cracked black pepper
- 3 heads garlic
- Spanish olive oil
- sea salt
- freshly cracked black pepper
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