Chef Marcus Samuelsson Prepares a Spiced Beef Tenderloin

This one looks so amazing we cannot wait to try it. Chef Marcus Samuelsson show the Today Show how to prepare a gorgeous looking roasted beef tenderloin seasoned with Poblano chilis, coriander, garlic, cardamom and more, and pairs it with a grilled artichoke salad. Our favorite part of the video is where Marcus shows us how to tie meat for roasting, he does it fairly quickly but use the pause button to capture a nice view! The recipes are from Marcus’s beautiful new cookbook, “The New American Table”. We just brought this cookbook now and can’t wait to dig into it, the visuals are stunning, and the recipes look fairly short and simple.

For more information on the chef, be sure to also watch this delicious Marcus Samuelsson interview video from our friends at Obsessed Tv.

Read on for the recipes

Whole roasted beef tenderloin
“The New American Table” by Marcus Samuelsson

4-6 servings

INGREDIENTS

• 1 tablespoon black peppercorns
• Zest of 1 lemon
• 1 teaspoon black mustard seeds
• 4 cardamom pods
• 1 teaspoon coriander seeds
• 2 pounds beef tenderloin
• 1 teaspoon salt
• 4 tablespoons olive oil
• 1 Poblano chili, finely chopped with seeds and ribs removed
• 1 tablespoon dark miso
• 3 garlic cloves, peeled and minced
• 1 teaspoon sesame oil
• Juice of 1 lemon
• 2 tablespoons chopped parsley
• 1 tablespoon sherry vinegar
• 2 teaspoons Tahini

DIRECTIONS

1. Preheat the oven to 400F.

2. Bring 2 cups of water to a boil in a small saucepan. Add the peppercorns, lemon zest, mustard seeds, cardamom and coriander and boil for 1 minute. Strain and set aside.

3. Season the tenderloin with the salt. Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Add the tenderloin and sear until brown on all sides, about for 2 minutes on each side. When halfway cooked, add the chilies to the pan and cook along with the tenderloin. Set aside to cool, then butterfly the tenderloin by making a cut about 3/4 of the way through the meat. Lay flat on a smooth surface, and rub the inside with the miso.

4. In a blender, combine the chilies with the garlic, sesame oil and remaining 2 tablespoons of olive oil and puree to a chunky consistency. Brush the mixture inside the tenderloin, fold to close and tie with butcher’s twine. Transfer to a roasting pan and cook until an instant-read thermometer inserted in the deepest part of the tenderloin reads 120F, about 15 minutes. Let rest for 15 minutes.

5. While the tenderloin is resting, bring the lemon juice, parsley and vinegar to a boil in a small saucepan. Add the reserved spice rub and Tahini, stir to combine. Drizzle over the tenderloin before serving. Serve with grilled artichoke salad (see below).

Grilled artichoke salad
“The New American Table” by Marcus Samuelsson

4 servings

INGREDIENTS

• Juice from 1 lemon
• 4 whole baby artichokes, quartered
• 2 fennel bulbs, quartered
• 1/2 cup extra virgin olive oil
• 2 tablespoons torn basil leaves
• 2 tablespoons chopped black olives
• 1 tablespoon chopped preserved lemon
• 3 tablespoons shaved Parmesan cheese
• 1 cup watercress
• 1/2 cup cherry tomatoes, halved
• Salt
• Freshly ground pepper

DIRECTIONS

1. Prepare a grill over high heat.

2. Bring 1 quart of water and lemon juice to a boil. Add the artichokes and fennel and simmer for 5 minutes. Strain and pat dry. Brush each artichoke and fennel with the olive oil and arrange on the grill. Grill until tender and cooked through, about 4-5 minutes on each side. Transfer to a large bowl and toss with the basil, olives, preserved lemons, Parmesan cheese, watercress, tomatoes and remaining olive oil. Season with salt and pepper.

Apple cake
“The New American Table” by Marcus Samuelsson

12 servings

INGREDIENTS

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 Granny Smith apples
• 1 teaspoon cinnamon
• 4 tablespoons unsalted butter, plus more for greasing the pan
• 1 egg
• 1 1/4 cup all-purpose flour
• 2 teaspoons baking powder
• 2/3 cup half-and-half
• 2 tablespoons breadcrumbs

DIRECTIONS

1. Preheat the oven to 350F.

2. Toss together the sugars.

3. Peel and core the apple, then slice each apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat.

3. Using an electric mixer fitted with a paddle attachment, beat the butter and remaining sugar together until light and fluffy, about 2 minutes. Add the egg and mix until combined. On low speed, add the flour and baking powder. Slowly add the half-and-half.

4. Butter a 9-inch spring form pan and coat with the breadcrumbs. Pour the batter into the pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan, and place the 2 remaining wedges in the center. Bake until the center is golden brown, about 35-40 minutes. Let cool completely. Run a small offset spatula around the edge to release from pan and remove spring form.