3 garlic cloves, crushed, plus 6 unpeeled cloves for griddling
zest and juice of 1 orange, plus 1 orange, sliced
10 sprigs spinneysFOOD Thyme, leaves picked
1 tbsp soft brown sugar
2 tbsp olive oil
1.2kg spinneysFOOD Australian Angus Beef Tenderloin
1 blood orange, sliced
In a small bowl, mix the BBQ seasoning, crushed chillies and crushed garlic, orange zest and juice, thyme, sugar and olive oil to form a paste.
Season the tenderloin all over then cover with the chilli paste. Marinate in the fridge for at least 2 hours, or ideally overnight.
Thirty minutes before you’re ready to cook the beef, remove from the fridge and bring to room temperature. Cook on the hottest part of the barbecue for 6-8 minutes, turning every minute, until seared all over.
Move to the coolest part of the barbecue and cook for 35-45 minutes for medium-rare, or until done to your liking. (Alternatively, cook in an oven preheated to 220°C, gas mark 7 for 30 minutes for medium-rare.)
Transfer to a large plate, cover loosely with foil and leave to rest for 10-15 minutes before slicing.
Meanwhile, grill the orange slices and garlic cloves for 6-8 minutes, turning halfway, until charred on both sides. Serve with the beef.