Cocoa-spiced beef tenderloin with pineapple salsa
- 1 ⁄2 Tbsp vegetable oil
- 450 grams beef tenderloin roast
For the salsa:
- 64 grams canned diced pineapple (in fruit juice, chopped into small pieces)
- 60 grams red onion (minced)
- 2 tsp fresh cilantro (rinsed, dried, and chopped)
- 1 tbsp lemon juice
For the seasoning:
- 1 tsp ground black pepper
- 1 tsp ground coriander
- 1 tbsp ground cinnamon
- 1 ⁄4 tsp ground allspice
- 1 tbsp cocoa powder (unsweetened)
- 2 tsp chili powder
- 1 ⁄4 tsp salt
- Preheat oven to 375 °F.
For the salsa:
- Combine all ingredients and mix well.
- Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat.
For the beef tenderloin seasoning:
- combine all ingredients.
- Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire tenderloin.
For roasting the beef tenderloin:
- Place the seasoned beef tenderloin on a roasting or broiling pan and roast for 15–30 minutes or make sure you have a minimum internal temperature of 145 °F or 62 °C.
- Let cool for 5 minutes before carving into slices of 1 ounce or 30 grams each.
Latin American flavors come alive in this festive beef dish with fruity salsa
Pro Tip: Delicious with a side of rice or potato salade
