Beef tenderloin is an absolutely wonderful cut of meat to serve guests, and if grilled to perfection, it literally melts in your mouth! It is an expensive cut, but well worth the price for a special occasion.
Mike is my grill master and I can always count on him to grill the meat to perfection. He uses a Perini Ranch Steak Rub that we were introduced to when we lived in Abilene, Texas years ago. This recipe is a dry rub that is black pepper based. Beef tenderloin is best when grilled to medium rare.
You will need:
1 – 4 pound beef tenderloin
The original dry rub recipe is as follows:
1 tablespoon cornstarch or flour
1 tablespoon salt
1 cup coarsely ground pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon beef bouillon
We have adapted this recipe by reducing the amount of pepper to ¼ cup and using granulated garlic, kosher salt and beef bouillon granular.
Once you have mixed all the ingredients, rub and press the mixture on to the meat. Wrap in plastic wrap and set aside for about two hours before grilling. The key here is to let your meat come to room temperature as you will get a more consistent grilling.
Preheat your grill to 450 degrees, remove plastic wrap and place your meat onto the grill and let sear for about 4 minutes, turn over and sear the other side for about 4 minutes. Reduce the temperature of your grill to about 350 – 375 degrees and cook for an additional 15 – 20 minutes or until the meat has reached an internal temperature of 125 degrees, turning your meat at least one time during this cooking process. Mike uses the method of touch, as he never cuts into a piece of meat while cooking; he does not want the juices running out. He uses the flat side of his meat tongs (you can use your index finger if you like) and presses it into the meat – he is feeling to see how soft or firm the meat is. The softer, the more rare the meat will be. Once you are satisfied that the meat is cooked to your desired degree of doneness, take the meat off of the grill and let it rest for 10 minutes before slicing. Cut each piece an inch and a half thick.
In addition to the tenderloin we served potatoes and onions baked in the oven. We quartered the baby potatoes, added 1 large onion cut into bite size pieces and then seasoned with olive oil, butter, salt, pepper, and smoked paprika. Everything was tossed together and then baked in a preheated 350-degree oven until done, approximately 45 minutes to an hour.
The vegetable dish was baby asparagus that was lightly sautéed in butter and garlic.
We served a Josh Merlot (Joseph Carr 2011) wine that complimented the meal wonderfully. Enjoy and Bon Appetit!
Stay tuned for my recipe on Café Au Lait Cheesecake.