Blackened Beef

Sometimes less really is more, and this recipe proves it.

A pound of beef tenderloin gets dusted with a simple but punchy spice blend: curry powder for warmth, fennel seeds for a subtle licorice note, and cayenne for a kick of heat.

That’s it. No marinade, no resting time, no elaborate prep. Just season and grill over hot coals until the outside is charred and the inside is exactly how you like it.

The result is smoky, aromatic, and surprisingly complex for something so stripped down.

Pro Tips

• Crush the fennel seeds lightly with the flat of a knife before rubbing so they release more flavor and stick to the meat.
• Get your coals ripping hot before the beef goes on. You want a fast, hard sear for that blackened crust.
• Let the tenderloin rest for 5 minutes after grilling so the juices settle and every slice stays juicy.

Variations

• Add a teaspoon of smoked paprika to the spice rub for extra depth and color.
• Slice thin after grilling and serve over a bed of arugula with a squeeze of lemon for a warm steak salad.
• Swap the tenderloin for a thick-cut ribeye if you want more marbling and beefy flavor.