PHAT Spice blog

Hello and welcome to the official PHAT Spice blog.

The PHAT (Pretty Hot & Tasty) Spice blend was a concept that Susan and I came up with together. The flavors included in the mixture are a blend of Indonesian and Pakistani origin. We originally passed this mixture out to our friends and family as a wedding gift. The feedback was tremendous. We would love to hear more and find out just how folks are using the mixture.

So, please post your comments, stories, and recipes around your use of the PHAT Spice blend.

Happy cooking, eating, and living!

Oh and if you would like a free sample please email us at

Friday, May 10, 2013

P.H.A.T. Tenderloin

P.H.A.T. Tenderloin

Last night I successfully attempted to roast a beef tenderloin. A 6 pound tenderloin was purchased from the butcher to feed 8 people. My biggest fear, when hosting a dinner party, is running out of food. After bringing it home and setting it in the marinade, I was afraid I had made too much food. By the end of the night barely anything was left. It turned out amazing!

This post explains how I prepped and cooked the tenderloin. This should work for a tenderloin close to 5 or 6 pounds.

In addition to the recipe here, I recommend accompanying the roast with a chimichurri sauce. You can hit Sushi up for her recipe for that. Just make sure to leave yourself enough time to allow the chimichurri sauce to sit in the fridge for a few hours also. 

The Prep:

Back at home tenderloin in hand, I gathered up the following ingredients for the marinade.

1/2 cup Worcestershire Sauce
1/8 cup Soy Sauce
1 cup xtra virgin olive oil
1 1/2 cup chopped red onion
1 cup chopped cilantro
4 tablespoons finely chopped garlic
4 teaspoons fresh thyme leaves
3 teaspoons fresh oregano leaves
4 tablespoons of P.H.A.T. Spice
2 teaspoons Coarse Sea salt
2 tablespoons cracked pepper

Step 1. Mix all of the above ingredients together in the large bowl, pan or tray that will be used to hold the tenderloin while it marinates.

Step 2. Add the tenderloin on top of the marinade, and roll it around a few times. Stab the tenderloin psychotically with a knife to get the marinade injected inside the tenderloin. Make sure you have a crazed look on your face as you do this. Continue to roll the tenderloin around a few times, as you rub an even coat of the marinade over the whole piece.
Step 3. Cover and place in the fridge for at least 4 hours.

Time to Cook:

Step 4. Preheat the oven to 425 normal/400 convection
Step 5. Transfer the tenderloin to a roasting pan. Do not remove any of the marinade. Feel free to add any of the remaining marinade right on top of the meat.
Step 6. Place the pan inside the oven once it is ready, and allow it to cook for 50 - 70 minutes depending on your oven. Use a thermometer to check the internal temp of the meat. For medium rare remove the roast when it reaches 135 degrees.
Step 7. Cover the roast with foil, and allow it to sit for around 10 minutes. During that time the internal temp of the meat will continue to rise, and cook.

Ready to Serve:

Step 8. Slice the roast into one inch thick pieces.
Step 9. Transfer to a serving platter, and drip the juice from the roasting pan on top of the meat.
Step 10. and... EAT!