Shelly's Recipe

GRILLED BEEF TENDERLOIN

Category: Beef I - Roasts, Tenderloins, Misc

Herb rub
2 tbsp chopped parsley
1 1/2 tsp kosher salt and pepper
3 clove garlic, minced
1 tsp sweet Hungarian paprika
2 bay leaves, pulverized in a spice grinder
1/2 tsp dry mustard
1/4 tsp cayenne pepper

1 (4 lb) beef tenderloin, trimmed

Mopping sauce
1 cup beef stock
1/4 cup dry red wine or Worcestershire sauce
3 tbsp prepared barbecue sauce
2 tsp vegetable oil
1 jalapeno, seeds and membrane removed and minced
2 clove garlic, minced

Combine rub ingredients and spread over tenderloin. Tie the tenderloin crosswise and lengthwise with twine. Cover and refrigerate at least 1 hour or up to 6 hours and allow to come to room temperature before grilling.

Combine mopping sauce in a bowl and refrigerate until ready to use.

Prepare grill: Place a 13x9 inch foil pan in 1 side of the bottom of the grill. Pour 1 inch water into pan. Bank charcoal in the empty side of the grill and make a hot charcoal fire. Cook tenderloin on a lightly oiled grill over coals, turning and brushing with the sauce about every 5 minutes, or until all sides are seared, about 15 minutes total.

Move the tenderloin over the pan and brush well with the sauce. Cover the grill and cook until meat thermometer reads 125 degrees for medium-rare, about 20 more minutes. Let the tenderloin stand for 10 minutes before removing the twine. Carve crosswise into 1/2 inch thick slices. Serves 10-12