Beef BBQ recipes

Holiday beef tenderloin BBQ recipe

Holiday Beef TenderloinWrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

Ingredients

For the paste:

  • 1 whole head of garlic

  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

  • 1 beef tenderloin, 3-1/2 to 4 pounds

  • 3 tablespoons whole pink peppercorns

  • 2 tablespoons chopped fresh rosemary

  • 2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

Method

  • To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves.

  • Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves.

  • Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.

  • Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes.

  • Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

  • Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

  • In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

  • Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

  • Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

Makes 8 to 10 servings.

Thanks to www.weber.com