Beef Tenderloin
By Maciej Zurawski
There is nothing better than a beautifully cooked beef tenderloin on the holiday table. Grilled over hot charcoal and served with a homemade red wine sauce, this treat is one of the books. The meat is extremely tender and juicy, the sauce is rich and savory. The rolls royce of meat, treat yourself and family to this delicious dish.
Ingredients
Beef Tenderloin Ingredients
- 1 Whole beef tenderloin
- 3 tbsp Dad's Steak Seasoning.
- 1 tbsp Olive oil
Red Wine Sauce Ingredients
- 1 cup Beef broth
- 1 cup Red wine
- 1/4 cup Diced shallots
- 1 tbsp Minced garlic
- 3 tbsp Unsalted butter
- 2 tbsp Balsamic vinegar
- 1 tbsp Dad's steak seasoning
- 2 sprigs Thyme
Instructions
- Separate the heal from the rest of the loin. Fold the opposite end underneath to make an even log.
- Wrap the log with twine 1-2 inches apart.
- Drizzle some olive oil all over which will work as a binder and season with Dad's Steak Seasoning.
- Preheat the grill to 250 degrees and set for indirect heat. Place the seasoned beef loin on the grill and let it cook for about 1.5 hours or until the internal temperature reaches 110 degrees.
- Change the setting on the grill to direct heat and crank it up to high or 400 degrees. Place the smoked beef tenderloin back on the grill and sear each side for 1 minutes. Final temperature on the meat should be 125 degrees.
- Remove from the grill and rest it for 20 minutes before slicing and serving.
- In a sauce pan, saute diced up shallots and minced garlic. Next, add in balsamic vinegar, red wine (a cabernet is best), beef stock, thyme, butter and more Dad's steak seasoning. Simmer over low heat until the sauce thickens to your desired preference.
