Cocoa-spiced Beef Tenderloin with Pineapple Salsa

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
  1. Preheat oven to 375 °F.

For the salsa:

  1. Combine all ingredients and mix well.
  2. Let sit for 10–15 minutes to marinate while preparing the seasoning and cooking the meat.

For the beef tenderloin seasoning:

  1. combine all ingredients.
  2. Lightly oil the tenderloin and spread an even layer of the dry seasoning over the entire tenderloin.

For roasting the beef tenderloin:

  1. 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.
  2. 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

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