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I name for a super-fragrant Mustard-Fennel-Peppercorn Rub right here, however you possibly can actually use your favourite barbecue rub, and even simply sea salt and freshly floor black pepper.
Serves: 6
1 entire beef tenderloin, 5 to six kilos
2 tablespoons extra-virgin olive oil
1/3 cup Mustard Fennel Pepper Rub or loads of coarse sea salt and cracked black peppercorns
A number of of the next sauces (optionally available):
Peppercorn Cream Sauce
Creole Mustard Sauce
Chimichurri
Complete Beef Tenderloin Recipe
Arrange your grill for direct grilling and preheat to excessive.
Trim the tenderloin: reduce off a lot of the seen fats and all silverskin (the silvery membrane masking the meat). To take away the latter, slide the purpose of your paring knife below the silverskin on the head and pull it in the direction of the tail. Operating the size of 1 aspect of the tenderloin is a fatty strip of meat known as the chain. I wish to take away it (you possibly can nearly pull it off together with your fingers), grill it individually, and serve it whilst you’re ready for tenderloin to cook dinner. (When floor, it makes an amazing addition to burgers.) About 4 inches up from the tail (the slender finish of the tenderloin), make a crosswise reduce midway by way of the meat. Fold the tail below the roast at this reduce and tie it in place with butcher’s string. This provides the tenderloin a cylindrical form so it should roast extra evenly.
Thickly crust the tenderloin with the Fennel-Mustard-Peppercorn Rub on all sides, or salt and cracked black pepper, patting it into the meat. Drizzle the tenderloin with olive oil and rub it over the meat on all sides.
To cook dinner the tenderloin on the grill: Brush and oil the grill grate. Prepare the tenderloin on high on a diagonal to the bars of the grate. Grill the tenderloin, coated, for two minutes. Rotate it 1 / 4 flip (90 levels) and grill for one more 2 minutes to put on a crosshatch of grill marks. Roll the tenderloin on its aspect and proceed rolling, rotating and grilling till all sides are crosshatched with grill marks and darkly browned and the meat is cooked to style. (See above for checking for doneness.)
Switch the cooked tenderloin to a reducing board and let relaxation for 3 minutes, then reduce crosswise into slices for serving.
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