Grilled beef tenderloin`
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4 lb) Beef Tenderloin, trimmed | |
| 2 | tablespoons | Fresh Parsley * -- chopped |
| 1½ | teaspoon | Kosher Salt (Coarse) |
| 1½ | teaspoon | Black Pepper -- coarsely ground |
| 3 | Cloves Garlic -- crush thru' press | |
| 1 | teaspoon | Sweet Hungarian Paprika |
| 2 | Bay Leaves, Pulverized In A Spice Grinder | |
| ½ | teaspoon | Dry Mustard |
| ¼ | teaspoon | Ground Hot Red (Cayenne) Pepper |
| 1 | cup | Beef Stock, Prefer Homemade |
| Or Low-Sodium | ||
| ¼ | cup | Dry Red Wine |
| ¼ | cup | Worcestershire Sauce |
| 3 | tablespoons | Prepared Barbecue Sauce |
| 2 | tablespoons | Vegetable Oil |
| 1 | Jalapeno, Fresh, Minced, | |
| Seeds Removed ** | ||
| 2 | Clove Garlic -- crushed | |
| Chuckwagon Tomato Sauce -- | ||
| (see recipe) | ||
Directions
CLYDE'S HERB RUB
CLYDE'S MOPPIN' SAUCE
* Squeeze dry in a towel. ** Remove seeds if a milder sauce is desired.
1. Make the dry rub: In a small bowl, combine all the ingredients.
Rub the tenderloin with the dry rub. Tie the tenderloin crosswise and lengthwise with kitchen twine. (The roast can be prepared up to 6 hrs ahead, covered and refrigerated.) 2. Make the BBQ moppin' sauce: In a medium bowl, combine all the ingredients. (This sauce can be prepared up to 1 day ahead, covered and refrigerated.) 3. Place a 13 by 9-inch disposable aluminum foil pan on 1 side of the bottom of a charcoal grill. Pour 1 inch of water into the pan. Bank charcoal briquets on the empty side of the grill, and make a hot charcoal fire. 4. Cook the tenderloin on a lightly oiled grill over the coals, turning and brushing with the moppin' sauce about every 5 mins, until all sides are seared, about 15 mins total. (Sear each section of the tenderloin before brushing with the sauce--moisture inhibts searing.) Move the tenderloin over the pan and brush well with the sauce. Cover the grill and cook until a meat thermometer reads 125 F for medium-rare meat, about 20 more mins. (Check the meat's temperature frequently to avoid overcooking.) 5. Let the tenderloin stand for 10 mins before removing the kitchen twine. Carve crosswise into ½-inch-thick slices and serve with the tomato sauce, if desired.
Makes 8 to 10 servings from Clyde Nelson of The Home Ranch of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-09-95 (85) Cooking