Garlic Stuffed Beef Tenderloin with Apple Dip
- 1 boneless beef tenderloin
- 1 head of garlic, peeled and sliced
- 2 tsp cumin
- 1/4 tsp cinnamon
- Sea salt and pepper
For the dip:
- 2 large apples (I used gala), sliced
- 2 tbsp butter or ghee
- 1 tbsp cinnamon
- 1 tbsp raw honey
- 2 tbsp raw nuts (I used pistachios)
- A bit of juice from your cooking tenderloin
Preheat your oven to 425F/220C.
Roll your tenderloin in a mix of the cumin, cinnamon, salt, and pepper. Cut a slit all the way down the middle, and fill it with the slices of garlic.
Place it in a roasting pan, and stick it in the oven.
Meanwhile, melt the butter in a skillet, and toss in your apples, cinnamon, honey. Cook on low, making sure that all of the slices are covered in deliciousness. Allow the tenderloin to cook for 35-40 minutes. You can turn it occasionally if you’d like. Your garlic will probably fall out, but that’s okay. It’s done when it’s simmering in a ton of juice, and the inside is barely (if even at all) pink. Reserve about 2 tbsp of the juice for the dip.
In a food processor, combine most of the apples (save some for the plate), the nuts, a bit more honey, and 2 tbsp of juice from the tenderloin. Process until a smooth paste forms.
Serve the sliced tenderloin with a dollop of dip, and a few slices of apples.