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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

This delicious "blackened" filet will make your mouth water. Developed by my husband, it is a combination of the Cajun blackened cooking technique and the wonderful flavors of the tropics. Hartmut prefers to cook the beef before it is cut into individual serving portions because it is easier to handle that way, and because the beef looks so tempting as you slice it in front of your guests!

This dish is delicious served with a homemade mayonnaise seasoned with just a little Dry Jerk Seasoning and a few dashes of Scotch bonnet pepper sauce mixed in! Thinly sliced, the beef makes a delicious appetizer.

Yield: 4 - 6 servings

Ingredients:

• 1 beef filet or tenderloin (1½ to 2 pounds)
• Oil ( I prefer corn or safflower oil, but olive oil is nice also)
• 5 tablespoons Dry Jerk Seasoning

Method:
Preheat the over to 325 degrees F.

Coat the filet lightly with oil, then generously coat with the Dry Jerk Sea-soning. I find that the neatest way to do this is to put the jerk seasoning and the oiled beef in a plastic bag and then really massage the seasoning into the beef. The oil will help hold the seasoning on the filet.
Pour 1 tablespoon of oil into an oven proof iron skillet. Turn a stovetop burner on very high and heat oil until almost smoking. Add the filet and sear for approximately 2 minutes, turning at least once, and watching it closely. Then bake for 15 minutes, or until a meat thermometer registers 140 degrees F. for rare. Allow the meat to rest for about 5 minutes, then slice and serve.