• 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 


  1. 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.  
  2. Generously sprinkle the juniper rub & salt all over the filets. Make sure to roll the filets around on all sides to evenly coat.  
  3. 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.  
  4. 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.  
  5. 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. 
  6. 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.  
  7. 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.