This tenderloin was absolutely melt in your mouth delicious. Tenderloin is exactly as it is named, tender. But because it is such a lean cut of meat the flavors are usually created by rubs or marinades. This was a food and wine dinner hit!
Serves 6-8
Ingredients
4 ½ to 5 pound tenderloin well-trimmed
For the Marinade:
1 cup soy sauce (bourbon barrel)
1 cup honey
4 tablespoons chopped ginger
1+ cup balsamic vinegar
2/3 + cup dry red wine
4 tablespoons black pepper (bourbon barrel)
4 tablespoons chopped garlic
6 tablespoons cornstarch
Instructions:
Combine all marinade ingredients in heavy saucepan and mix well with whisk. Bring just to a boil stirring constantly.
Remove from heat, and allow to completely cool. Marinade should be the consistency of a light paste.
Place beef in a glass, enamel, or stainless steel pan, and pour cooled marinade over and under beef, and cover with foil.
Allow to marinate at least overnight in fridge (24 hours the better).
Remove from fridge several hours before roasting and allow to come to room temperature
Prepare grill (Green Egg used this recipe)
Obtain temperature of 500 degrees and place V-rack into drip pan rack onto grill
Place marinated-crusted beef onto V-rack, and reduce heat to 350 to 400 degrees
Baste periodically with any leftover marinade
Continue roasting until beef is to desired doneness. The marinade should form a crust on the tenderloin. For rare, using meat thermometer remove beef from grill when temperature in tail (thinnest part of tenderloin) reaches ~135 degrees
Remove from grill and cover with foil for 25+ minutes or more. Meat should then be medium in the tail and rare in thickest part of tenderloin, the Chateaubriand.
Cut into thin slices and serve.
Cooking Tip:
This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.