Beef Tenderloin with Ancho and Fennel Seeds

1. 1

   Preheat the oven to 450.

2. 2

   In a spice grinder, grind the fennel seeds and star anise to a powder.

3. 3

   Transfer to a small bowl and stir in the ancho powder.

4. 4

   Set the tenderloin roast on a large rimmed baking sheet and season all over with salt and pepper.

5. 5

   Sprinkle the spice mixture all over the tenderloin and evenly drizzle with the oil, then gently pat the spices into the meat.

6. 6

   Roast the tenderloin in the upper third of the oven for 35 minutes, turning it over once using sturdy tongs, until browned all over and an instant-read thermometer inserted in the thickest part registers 135 for medium-rare meat.

7. 7

   Transfer the roast to a carving board and let stand for up to 10 minutes.

8. 8

   Meanwhile, set the baking sheet over 2 burners and add the water.

9. 9

   Simmer over moderate heat, scraping up the browned bits stuck to the bottom of the sheet, until reduced to 3/4 cup, about 3 minutes.

10. 10

    Season the jus with salt and pepper and transfer into a warmed gravy boat.

11. 11

    Carve the tenderloin into 1/3-inch-thick slices and serve with the jus.

* Per serving · 4 servings · Values may vary.

No additional tips available.