Dried Minced Garlic is an easily storable, convenient way to add garlic flavor and aroma to any recipe. Dried garlic has the flavor of fresh garlic, but will not spoil and does not linger on hands or cutting boards

Suggested Uses

Storage & handling

Store in a dry, cool place.

Ingredients

Garlic.

RECIPE

Beef Tenderloin with Holiday Rub

Ingredients

• 1 Whole Beef Tenderloin, pulled and trimmed
• 1 Tablespoon Red Wine
• 1 Tablespoon 1890 UP Extra Virgin Olive Oil
• 1 Tablespoon 1890 Minced Garlic
• 1 Tablespoon 1890 Roasted Garlic Sea Salt
• 1 Tablespoon 1890 Herb De Provence
• 1 Tablespoon1890 Harissa Blend
• 1 Tablespoon 1890 Christmas Peppercorn Blend (freshly grounded)

DIRECTIONS

1. Combine red wine, olive oil, minced garlic, Roasted Garlic Salt, Herbes de Provence, Harissa and Christmas Peppercorn blend in small bowl to make paste. Rub paste generously over entire tenderloin.
2. Place rubbed tenderloin on sheet pan and set in refrigerator to chill and marinate for 40 to 60 minutes.
3. After tenderloin has marinated, heat large skillet or grill to medium-high temperature. Sear tenderloin for 2 to 3 minutes and turn one quarter over. Continue this process until meat is seared on all sides.
4. Reduce temperature of skillet or grill to medium-low and let meat cook for 2 to 3 minutes per quarter turn again. Baking in 350°F oven is also an option for finishing meat.

Check temperature of meat for doneness, 135°F to 140°F for medium-rare. Remove tenderloin and transfer to rack to rest for 10 minutes before carving.