Recipe: diamond tenderloin caveman-style
We’re huge fans of Julius Jaspers’ new cookbook, which is packed with the coolest BBQ recipes. The way he prepares diamond tenderloin in this recipe is seriously great; it’s the ultimate way to barbecue, namely directly on the hot coals.
Diamond tenderloin is a beautiful tender cut from the forequarter of the cow. It is also called Jewish tenderloin because Orthodox Jews may not eat meat from the hindquarter unless the Achilles tendon has first been removed in a special way. So this nickname has nothing to do with being frugal, but the fact is that diamond tenderloin is a lot cheaper than tenderloin, and much tastier. Tip: before placing the meat on the BBQ, use a hairdryer to blow the coals clean.
How to prepare the diamond tenderloin
- Combine the paprika, black pepper, chilli flakes, fennel seeds and saffron in a mortar and grind as finely as possible.
- Pass the mixture through a fine sieve.
- Rub the diamond tenderloin on all sides with the spice mixture and leave to absorb for 15 minutes.
- Heat the barbecue until you have a bed of glowing coals on the bottom. Use a hairdryer to blow most of the ash off the coals and place the diamond tenderloin on top. Turn the meat onto the other side after 30 seconds and repeat this twice more.
- Remove the meat from the coals, loosely wrap it in aluminium foil and let it ‘breathe’ for another 15 minutes. Use the hairdryer to blow the ash off the meat.
- Remove the foil and cut the meat into thin slices, sprinkle with sea salt and serve with sweet-and-sour cucumber and chilli mayonnaise.
How to make the chilli mayonnaise
- Mix the mayonnaise with sriracha and mirin, and let the flavours get acquainted for a moment.
How to make the sweet-and-sour cucumber
- Cut the cucumber into batonnets (thick matchsticks), sprinkle with salt and leave to drain for 15 minutes.
- Bring the white wine to the boil and let it reduce slightly. Add the vinegar, bring back to the boil, add the spices and season with the maple syrup. Then add the chilli pepper, spring onion, lime juice and dill, and remove the pan from the heat.
- Rinse the salt off the cucumber, drain well and place the cucumber in the warm marinade. Leave for 5 minutes and season with salt. Serve with lemon for extra freshness.
Title: The complete BBQ book
Author: Julius Jaspers
Price: €25
Publisher: Carrera Culinair
Read also:
