I made this last night from Adam Perry Lang’s Serious BBQ Book. Awesome! The best part is the crust that will form as you cook the meat. I will make this again and plan on trying the paste, rub and glaze on tri-tip as well.
One 5 pound whole beef tenderloin, trimmed and tied
Paste:
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon Better than Bouillon
Seasoning Blend
- 2 tablespoons mild chile powder
- 2 tablespoons ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
Glaze
- 1/2 cup Worcestershire
- 1/2 cup honey
- 4 tablespoons butter, melted
Finishing Dressing
- 1/2 cup extra virgin olive oil
- 1/2 chopped chives
- Fleur de sel
Preheat the grill to high, you will lower the temp though after you mark the tenderloin.
Combine all the paste ingredients in a glass bowl, set aside. Combine all the seasoning blend ingredients in another bowl. Combine the Worcestershire sauce and the honey with the melted butter and combine well. Rub the tenderloin with the paste on all sides. Then cover with the seasoning blend ingredients.
Place the tenderloin on the grate, set to high and keeping the lid open, grill on the first side until well marked and lightly charred, 2 to 3 minutes. Turn the roast a quarter of a turn, still over high and keeping the lid open, grill until well marked and lightly charred, 2 to 3 minutes. Turn two more times, to grill the third and fourth sides.
Turn the head down from high to medium and cook turning at least once, for 8 to 10 minutes. Give the glaze a quick stir to mix it well. Continue to cook over medium heat, brushing with the glaze every few minutes. Flip and move around as needed. You want to cook the piece of meat to an internal temperature of 125 degrees for medium-rare.
Drizzle the oil on a cutting board. Sprinkle the chives, fleur de sel, and the over over the oil. Top with the tenderloin and let it rest for 5 minutes.
Slice the tenderloin against the grain into 1/4 to 1/2 inch slices. Devour!
Sounds awesome, where’s the picture, I want to see this baby!
Hey Joe,
First, what is Better than Bouillion and what can I substitute?
Second, I have two 3lb tenderloin in my freezer right now, but alas no grill. Can you give me some oven instructions?
You are a sweetie, thanks
Hi Bob, it was too good to wait to eat it. lol.
Kat – Better than Bouillion is beef base in paste form. You can get it at Costco for sure. If you don’t have it, don’t worry about it.
Assuming your tenderloin is 4 or 5 inches in circumference.
Tie it up so it will cook evenly. Heat oven to 425 degrees. Place beef on a rack on a rimmed baking sheet. Roast until an instant-read thermometer inserted into thickest end reads 110˚, about 30 minutes.
Switch oven to broiler setting; start basting it every few minutes, broil until crusty and is 125 degrees, 5–15 minutes. Try that, watch the temps though. Once the meat gets up to 115 it goes fast from there. I wouldn’t cook it past 125 before pulling it out to rest.
This really sounds great. I’m always looking for new ways to eat honey and it is plenty warm enough here to BBQ. Thanks.