Red Wine Beef Tenderloin
Serves: 6–8
Ingredients:
5-pound beef tenderloin, whole
6 cloves garlic, minced
4 shallots, chopped
Bunch of thyme, fresh
Bunch of rosemary, fresh
2 tbsp black peppercorns
1/2 cup white sugar
3 cups Port
3 cups Merlot
2 tbsp grilling rub
Method:
Prepare marinade: combine all ingredients (except rub) into a 2-gallon storage bag. Refrigerate for at least 24 hours, up to 36 hours.
Wipe off excess marinade from tenderloin with paper towels and let the beef sit out at room temperature for 30 minutes. Strain and reserve 2 cups of the marinade (discard the rest). In a saucepan bring marinade to a boil, then turn down to a simmer and reduce. Reduction is done when it starts to thicken.
Set up the grill for two-zone indirect heat cooking at 225 degrees F. Add cherry wood chunks for smoke.
Place the tenderloin on the cool side of the grill and smoke for 20 minutes, enough time to infuse with smoke.
Sear tenderloin over direct heat until it develops a crust. Remove from the grill and rest for 10 minutes.
Slice the tenderloin into 2-inch-thick steaks and season both sides with rub.
Sear the steaks over direct heat on the grates or in a cast-iron skillet to develop a flavor crust, 2 minutes on each side.
Serve immediately with wine reduction.
0 comments:
Post a Comment