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Jerk-Spiced Beef Tenderloin
- 1/2 cup extra-virgin olive oil
- 3 1/2 tablespoons dried Jamaican jerk seasoning
- 1 1/2 tablespoons balsamic vinegar
- 4 small bay leaves, crumbled finely
- 3 large garlic cloves, minced
- 2 2 3/4- to 3-pound (thick-end) beef tenderloin roasts
Directions:View on Bon Appetit
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