A whole tenderloin seared in a pan and finished in the oven until pink from end to end. Instead of a marinade, it's served with a green salsa of dill, parsley, garlic and preserved lemon that adds freshness to every slice.
⏱ 50 min🍽 6 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
1 hour before roasting, take the fillet out of the fridge to come to room temperature.
2
Pat the fillet dry and tie it with kitchen twine every 3 cm, so it stays even and roasts evenly.
Kitchen twinePaper towels
3
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
In a bowl, mix the olive oil, smoked paprika, salt and black pepper and rub the mixture over the fillet on all sides.
Bowl
5
Heat a heavy pan over high heat and sear the fillet on all sides until browned.
StoveCast-iron pan
6
Place the fillet in the pan.
Baking pan
7
Bake uncovered 15–20 minutes, until a thermometer in the thickest part reads 52°C (125°F).
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Transfer the fillet to a board, cover with foil and let rest 15 minutes before carving.
Cutting board
💡As it rests, the juices move back from the edges to the center, and the remaining heat keeps cooking it a little: a roast sliced right away loses its juices on the board.
9
Chop the dill, parsley and thyme and the garlic by hand, and mix with the chili pepper, preserved lemon, vinegar, olive oil and salt.
KnifeCutting boardBowl
10
Remove the twine and slice the fillet into 1.5 cm slices, across the grain, and serve with a spoonful of salsa on each serving and the rest in a bowl.
KnifeCutting board
471calories
32 gprotein
2 gcarbs
37 gfat
● protein 27%● carbs 2%● fat 71%
Per serving (203 g), of 6 servings
To assemble ·
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⚖ About the ingredients
Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Canola oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Canola oil →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Paper towels · Kitchen twine
By the steps, as the recipe is built now: another version or addition can change the list.
