INGREDIENTS

• 2 Blackwell Angus beef butt tenderloins, about 2 pounds each
• ¼ cup olive oil
• 2 tablespoons ground cumin
• 8 garlic cloves, minced
• 2 tablespoons fresh lime juice
• 2 tablespoons cilantro, coarsely chopped
• ¼ teaspoon coarsely ground black pepper
• ¼ teaspoon kosher salt

INSTRUCTIONS

1. Place oil, cumin, garlic, lime juice, cilantro and pepper in a food processor, and process to a smooth paste.
2. Place the tenderloins in a large, shallow baking dish or pan. Rub all marinade paste over tenderloins. Cover, and refrigerate 4 hours or overnight.
3. Preheat grill to medium-high heat. Remove tenderloins from the dish. Do not wipe off excess marinade. Season with salt.
4. Grill until the meat reaches 135°F on an internal meat thermometer for medium-rare doneness.
5. Remove from grill, and let rest 10 minutes. Slice on the bias, ½-inch thick, and arrange on a serving platter.
6. Serve with roasted new potatoes and broccoli.