Grilled Beef Tenderloin` Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1: , (4 lb) Beef Tenderloin, trimmed
CLYDES HERB RUB
2 tbsp: Fresh Parsley *, chopped
1 1/2 tsp: Kosher Salt, Coarse
1 1/2 tsp: Black Pepper, coarsely ground
3 Cloves: Garlic, crush thru press
1 tsp: Sweet Hungarian Paprika,
2: Bay Leaves, Pulverized In A Spice Grinder
1/2 tsp: Dry Mustard,
1/4 tsp: Ground Hot Red, (Cayenne) Pepper
CLYDES MOPPIN SAUCE
1 cup: Beef Stock, Prefer Homemade
Or Low-Sodium,
1/4 cup: Dry Red Wine,
1/4 cup: Worcestershire Sauce,
3 tbsp: Prepared Barbecue Sauce,
2 tbsp: Vegetable Oil,
1: Jalapeno, Fresh, Minced,
Seeds Removed **,
2 Clove: Garlic, crushed
Chuckwagon Tomato Sauce --,
, see recipe
Directions:
* 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 meats temperature frequently to
avoid overcooking.) 5. Let the tenderloin stand for 10 mins before
removing the kitchen twine. Carve crosswise into 1/2-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
Source from luhu.jp
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 meats temperature frequently to
avoid overcooking.) 5. Let the tenderloin stand for 10 mins before
removing the kitchen twine. Carve crosswise into 1/2-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
Source from luhu.jp