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
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon Better than Bouillon
- 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
- 1/2 cup Worcestershire
- 1/2 cup honey
- 4 tablespoons butter, melted
- 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!