Char Siu‑Infused Beef Tenderloin with Garlic‑Soy Rub

Ingredients

• 600 g Beef tenderloin (center-cut)
• 4 Garlic cloves, minced
• 3 Tbsp Soy sauce (low-sodium)
• 2 Tbsp Olive oil
• 1 tsp Star anise, ground
• 1 tsp Black pepper, freshly ground
• 1 tsp Sea salt

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Pat the beef tenderloin dry and set aside.

2. 2

   In a small bowl, combine minced garlic, soy sauce, olive oil, ground star anise, black pepper, and sea salt to form a rub.

3. 3

   Rub the mixture evenly over the entire surface of the beef tenderloin, ensuring all sides are coated.

4. 4

   Heat a heavy skillet over high heat; add a splash of olive oil and sear the tenderloin for 2 minutes per side until a deep brown crust forms.

5. 5

   Transfer the seared tenderloin to a roasting pan, cover loosely with foil, and roast in the preheated oven for 2 hours (approximately 120 minutes) until the internal temperature reaches 55°C (130°F) for medium‑rare.

6. 6

   Remove the foil and roast an additional 10 minutes to develop a caramelized exterior.

7. 7

   Let the meat rest for 10 minutes before slicing into 1‑inch thick medallions. Serve immediately.