Recipes Beef Tenderloin with Ancho and Fennel Seeds 4.0 (4,891) Add your rating & review Vitaly Paley's luscious beef tenderloin won over more than a few skeptical cooks in F&W's Test Kitchen, who agreed that the seemingly discordant spice combination of ground ancho, fennel seeds and star anise not only works, but works brilliantly. More Beef Recipes By Vitaly Paley Vitaly Paley Instagram Chef and restaurateur Vitaly Paley is known for restaurants Imperial, Headwaters, The Crown, and Rosa Rosa in Portland, Oregon. He won the 2005 James Beard Award for Best Chef: Northwest/Hawaii for Paley's Place Bistro & Bar, which impacted Portland's culinary scene for 25 years. Food & Wine's Editorial Guidelines Updated on June 15, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Rob Howard Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: 8 Ingredients 1 tablespoon plus 1 teaspoon fennel seeds 1 star anise pod, broken into pieces 2 tablespoons pure ancho chile powder One trimmed 4-pound beef tenderloin roast Salt and freshly ground pepper 1/4 cup plus 2 tablespoons vegetable oil 1 cup water Directions Preheat the oven to 450°. In a spice grinder, grind the fennel seeds and star anise to a powder. Transfer to a small bowl and stir in the ancho powder. Set the tenderloin roast on a large rimmed baking sheet and season all over with salt and pepper. Sprinkle the spice mixture all over the tenderloin and evenly drizzle with the oil, then gently pat the spices into the meat. 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. Transfer the roast to a carving board and let stand for up to 10 minutes. Meanwhile, set the baking sheet over 2 burners and add the water. 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. Season the jus with salt and pepper and transfer into a warmed gravy boat. Carve the tenderloin into 1/3-inch-thick slices and serve with the jus. Make Ahead The spice-coated tenderloin roast can be refrigerated for up to 6 hours. Let stand at room temperature for 45 minutes before roasting. Suggested Pairing Substantial, intense Pinot Noir. Rate it Print