RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1402
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| Recipe Name: |
Grill-Roasted Beef Tenderloin |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-04-30
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Once trimmed, and with the butt tenderloin (the lobe at the large end of the roast) still attached, the roast should weigh 4 ½ to 5 pounds. If you purchase an already-trimmed tenderloin without the butt tenderloin attached, begin checking for doneness about 5 minutes early. If you prefer your tenderloin without a smoky flavor, you may opt not to use wood chips or chunks. Serve as is or with either of the related sauces.
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Ingredients:
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Directions:
Take beef and tuck in tail end tie it at 2-inch intervals.
About 1 hour before grilling, set tenderloin on rimmed baking sheet and rub with salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two 2-inch wood chunks with cold water and soak 1 hour; drain.
About 15 minutes before grilling, open bottom grill vents. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 ½ pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one half of grill, piling them about 3 briquettes high. Set wood chunks on coals. Position grill grate over coals, cover grill, and heat grate until hot, about 10 minutes; scrape grill grate clean with grill brush.
Coat tenderloin with oil and sprinkle all sides with pepper. Grill tenderloin on hot side of grill directly over coals; cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, total of 8 minutes. Move tenderloin to cooler side of grill and cover, positioning lid vents over tenderloin. Cook until instant-read thermometer inserted into thickest part of tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.
Transfer tenderloin to cutting board and tent loosely with foil; let rest 10 to 15 minutes. Cut into 1/2-inch-thick slices and serve. |
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| Nutrition per Serving: |
| Calories: |
445 |
Total Carbs: |
0.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
114.0 |
Fat: |
32.6 |
Protein: |
36.00 |
| Fiber: |
0.30 |
Sodium: |
90.30 |
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