- 1 tablespoon of oil, or enough to cover the bottom of a large sauté’ pan.
- 1 ½ tablespoons juniper berries, crushed
- 2 tablespoons black peppercorns, crushed
- ½ tablespoon dried ginger
- 2 tablespoons salt
- 1 beef tenderloin, cut into 5-6 oz filets
- 3-4 cloves crushed garlic
- 2 tablespoons butter
- Combine the juniper berries, black peppercorns and dried ginger into a spice grinder and pulse until mostly ground with some chunks of peppercorns still visible.
- Generously sprinkle the juniper rub & salt all over the filets. Make sure to roll the filets around on all sides to evenly coat.
- In a large pan on medium-high heat, add the oil, and the filets. Make sure that there’s a loud sizzle when you place the filets, as that indicates you’re creating a nice sear.
- Sear the filets on one side for 3-4 minutes, or until a deep, brown crust appears. It’s ok to lift the filets slightly to peek underneath, just don’t completely lift the filet off of the pan.
- Flip the filets and repeat. If you would like more flavor, add 2 tablespoons of butter and crushed garlic cloves to the pan. Use a spoon to scoop the foamed garlic butter and baste the filets.
- Place the filets into an oven such as the Wolf M-Series Oven, on Convection Mode at 325°. Cook for 5-6 minutes, or until a thermometer reads 128° when inserted into a filet.
- Pull the filets from the oven and allow them to rest at least 5 minutes before serving or slicing. Enjoy with a decadent red-wine cream sauce or a bright, herbaceous pesto.