Bobby Flay's recipe for jerk-rubbed beef tenderloin is made with center-cut beef tenderloin, and seasoned with green onions, chili peppers and ginger. The recipe makes four to six servings.
To make Bobby Flay's jerk-rubbed beef tenderloin recipe, combine eight coarsely chopped green onions, dark green parts only, a habanero or Scotch bonnet chili pepper, a 4-inch coarsely chopped and peeled piece of fresh ginger, the juice and zest of an orange, 1/2 cup of canola oil, salt and freshly ground black pepper in a food processor. Blend until smooth, and transfer the mixture into a resealable plastic bag. Place 1 1/2 pounds of center-cut beef tenderloin with the extra fat removed in the bag, and seal the bag. Refrigerate it for at least four hours, and remove it 30 minutes before grilling.
Heat a grill to high heat, and remove the meat from the marinade. Sprinkle the meat with salt and freshly ground black pepper, and grill it for two minutes on one side, or until it is slightly charred. Flip, and grill the other side for two minutes as well. Cover the grill, and cook for 10 minutes, or until a crust is formed and the meat reaches 125 to 130 degrees Fahrenheit on a meat thermometer. Let it rest for 10 minutes before slicing and serving the beef.