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  • 8 green onions, dark green parts only, coarsely chopped
  • 1 habanero or Scotch bonnet chile, coarsely chopped
  • One 4-inch piece fresh ginger, peeled, coarsely chopped
  • Zest and juice of 1 orange
  • 1/2 cup canola oil
  • Salt and freshly ground black pepper
  • 1 1/2 pounds center-cut beef tenderloin, trimmed of extra fat


  • Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor.
  • Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag.
  • Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours.
  • Remove from the refrigerator 30 minutes before grilling.
  • Heat the grill to high.
  • Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper.
  • Grill until slightly charred on the first side, about 2 minutes.
  • Turn and char on the reverse side, another 2 minutes.
  • Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes.
  • Remove the tenderloin from the grill and let rest 10 minutes before slicing.