Tamarind Tenderloin

Name: Tamarind Tenderloin
Cuisine: American
Ingredients: 2 pound beef tenderloin; 1½ cups beef stock; 1 tablespoon vegetable oil; 1 teaspoon garlic powder; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; ½ teaspoon ground ginger; ½ teaspoon ground allspice; ½ teaspoon packed brown sugar; 3 ounce package cream cheese, softened; 6 tablespoons Pickapeppa sauce; 3 tablespoons half-and-half; 1 garlic clove, minced; Thinly sliced scallion rings

Preparation info

Serves
6
or more

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Snappy Pickapeppa sauce, a tamarind-based elixir, makes an easy yet complex flavoring for steaks and chops. Here it adds verve to a top cut of meat and the accompanying table sauce.

Ingredients

2 pound beef tenderloin
2 to 3 tablespoons Pickapeppa sauce
1½

Americas
United States
Main course
Gluten-free

Method

An hour or two before you plan to barbecue, rub the meat with the 2 tablespoons Pickapeppa sauce. Wrap the tenderloin in plastic and refrigerate for at least 30 minutes and up to 1½ hours.
If you plan to baste the meat (“To Mop or Not”), combine the remaining 1 tablespoon Pickapeppa sauce with the beef stock an