½ cup extra-virgin olive oil
6 tablespoons dried Jamaican jerk seasoning
4 tablespoons soy sauce
4 small bay leaves, crumbled finely
4 large garlic cloves, minced
2 2 ¾ – to 3-pound (thick-end) beef tenderloin roasts
Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally.
Preheat oven to 400°F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle with salt and pepper. Roast until thermometer inserted into each tenderloin registers 125°F for medium-rare, about 40 minutes. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices. Filet Mignon above is topped with pineapple salsa and thyme served with corn relish and a salsa verde.
This post was written by Nadine Nelson, Chef and Owner, Global Local Gourmet . Cooking Up Delicious Adventures Far from Expected Yet Close to Home, go check her out! http://globallocalgourmet.tumblr.com