Roasted Beef Tenderloin

A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and fillet in England, is cut from the loin of beef. The tenderloin refers to the muscle near the kidneys. This muscle does very little work, so it is the most tender part of the beef. This makes it one of the most popular cuts. This also makes it one of the more expensive cuts as well. The tenderloin can either be cut for roasts or for steaks.

Ingrediants for the marinade:

• ginger-garlic paste-1 1/2 tsp
• juice of 1/2 a lemon
• 1/2 tsp pepper powder
• 1/2 tsp sugar
• vinegar-1/2 tsp
• a pinch of clove powder
• a pinch of cinnamon 

Apply 1/2 tsp salt to 1/4 kg beef cut  and keep aside for 5-6 mins.Throw out the water. 

•  2 onions sliced
• 2 green chillies slit
• 1 tomato sliced
• 2 potatoes wedges , fried
• 5 tbsp cooking oil

Method:

• Marinade the beef overnight in a refrigerator with the above marinate.
• Now heat a frying pan with 4 tbsp of oil and when hot add the meat pieces and fry till done.Takes 3 minutes each side.
• Remove the meat from the pan and keep aside
• Now heat 1 tbsp of oil in the pan and when hot add the sliced onions and chillies and fry trill translucent.
• Now add the tomatoes and cook for a minute
• Than add the fried potatoes,and beef and mix well and cook for another 3 mins.
• Turn of the heat and enjoy.

This meat is succulent and tender all by itself.