When January’s chill is in the air, warm your senses, heat up your Belgard® Elements grill, and let the aromas waft along the noses of your eager guests as they patiently await this melt-in-your-mouth grilled beef tenderloin recipe. Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender. The flavors of fresh herbs inside and crispy salt and pepper outside make this recipe irresistible.
1 center-cut beef tenderloin (3 to 4 lbs.)
2 tablespoons Dijon mustard
12 large fresh basil leaves
12 fresh sage leaves
1 tablespoon fresh thyme leaves
6 to 9 garlic cloves, minced
About 2 tsp. sea salt, divided
About 1/2 tsp. pepper, divided
2 tablespoons olive oil
Sage, basil, or thyme sprigs
1. Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.
2. Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
3. Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.
4. Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
How to set up your grill for indirect heat
*On a charcoal grill: Ignite about 60 briquettes on the fire grate of your barbecue. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.
*On a gas grill: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.
From Sunset magazine October 2010