Meat Marinade for Beef Tenderloin
- Recipe serves: 4
- Preparation time 5 min
- Cooking time 35 min
- 1 kg of trimmed beef tenderloin or skinless chicken breasts.
- For the marinade:
- 2 Tbsp. (30 ml) of Royco Mchuzi Mix
- 1 Tbsp. (15 ml) of brown sugar
- 3 Tbsp. (45 ml) of fresh thyme and parsley (finely chopped)
- 1 Tbsp. (15 ml) of Spanish paprika
- 1 Tbsp. (15 ml) of freshly ground black pepper.
- 3 Tbsp. (45 ml) of vegetable oil
- Cut the meat into two equal parts for easy handling.
- In a large enough bowl, mix all of the other ingredients together.
- Put the meat into this mixture and bind together. Allow to rest for at least four hours, allowing the marinade to be absorbed by the meat. 24 hours is ideal.
- When you are ready to cook the meat, heat the oil in a pan on a high heat until it starts to smoke.
- Take the meat out of the marinade and remove any excess. Lightly season with some salt and pan fry evenly on all sides until the meat is nicely browned.
- Take out and finish off in the oven to your preference. Once done, remove from the oven and allow it to rest for at least five minutes before cutting.
- In the frying pan, add the rest of the marinade and a little water. De-glaze your pan in order to detach the residue. Simmer on a low heat until the liquid thickens. Serve as the sauce for the meat. (red wine is optional for those who would like to make a red wine sauce).
Chef’s Tip:According to your preference, cook your meat on the following temperatures. For rare, cook between. 52 and -55 degrees Celsius. For, medium rare, cook between. 55 and -60 degrees Celsius. For medium, cook between. 60 and- 65 degrees Celsius., For medium well, cook between. 65 and -69 degrees Celsius. For, well done, cook at. 71 degrees Celsius and above. If you would like to view more beef recipes just like this one, click here.