Recipe: Home Ranch Grilled Beef Tenderloin

Published February 21, 2007 at midnight

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Serves 8 to 10

3 tablespoons vegetable oil

1 whole beef tenderloin (4 to 5 pounds)

Dry Rub:

3 tablespoons kosher salt

3 tablespoons coarse grind black pepper

2 tablespoons minced garlic

1 tablespoon paprika

1 ½ teaspoons cayenne pepper

1 ½ teaspoons dry mustard

1/4 cup chopped fresh parsley

Barbeque Mop:

1 cup beef broth

1/4 cups red wine

1/4 cups Worcestershire sauce

2 tablespoons canola oil

2 serrano or jalapeño chiles, crushed

3 tablespoons bottled barbecue sauce

Salt and ground black pepper

• Oil your hands and rub over the beef.

• To make the dry rub, combine the salt and pepper, garlic, paprika, cayenne, mustard and parsley in a small bowl.

• Rub this mixture over the beef.

• Allow to sit for 20 to 30 minutes.

• Meanwhile, prepare charcoal for grilling, arranging a thicker layer of coals at one end for a hotter fire.

• Place the grill 6 inches above coals.

• To make the mopping sauce: Combine the beef broth, the wine, the Worcestershire sauce, the oil, the chiles, the barbecue sauce and the salt and pepper in a small bowl.

• Place the tenderloin over white-hot coals and sear on one side for 5 minutes.

• Brush with the mopping sauce, turn the roast 90 degrees to make criss-cross grill marks and grill another 5 minutes.

• Turn the roast and grill another 5 minutes, continuing to mop every 5 minutes.

• Turn 2 more times to sear all the sides.

• Move to a cooler part of the grill. When the internal temperature reaches 120 degrees move the meat to the coolest part of the grill and cover loosely with foil.

• Allow to rest for 10 to 15 minutes. The temperature will rise five to 10 degrees. For medium-rare cook until 135 degrees.

Nutritional information per 1/10 of recipe: 413 cal., 20 g fat (6 g sat.), 138 mg chol., 3 g carb., 898 mg sodium, 0 g fiber, 50 g pro.

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