Spice Rubbed Beef Tenderloin

You can grill the meat right after seasoning it, or refrigerate it for up to 24 hours for even more flavor.

1 tablespoon fennel seeds, crushed

2 teaspoons salt

1⁄2 teaspoon ground ginger

1⁄2 teaspoon crushed red pepper

1 center-cut beef tenderloin roast (21⁄2 pounds), trimmed and tied

• Prepare outdoor grill for direct grilling over medium heat.
• In cup, combine fennel seeds, salt, ginger, and crushed red pepper. Use to rub on beef tenderloin.
• Place tenderloin on grill and cook, turning occasionally, until meat thermometer inserted in center of meat reaches 140°F, 30 to 40 minutes. Internal temperature of meat will rise to 145°F (medium) upon standing. Or cook until desired doneness.
• Transfer roast to cutting board and let stand 10 minutes to set juices for easier slicing. Cut into thin slices and serve.

Makes 8 main-dish servings.

Prep: 5 minutes

Grill: 30 minutes