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BEEF TENDERLOIN

beef tenderloin

By John Scalzi

Serves 6–8

  • 1 beef tenderloin (4–5 pounds)
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 sprig fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 bunch fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon garlic salt (or 1 clove fresh garlic pounded with ¼ teaspoon salt)

PREPARATION

Salt the tenderloin and let sit half an hour. Brush with olive oil and sear on hot grill over direct heat until a nice crust forms. Remove from heat and brush with oil again and dust with finely chopped rosemary, thyme, and garlic salt. Smoke over high indirect heat until thoroughly cooked. Serve with the following sauce.

Tenderloin Sauce

  • 1 and 1/2 cups fruity wine, such as zinfandel or granache
  • 1 cup of low sodium beef broth
  • 3 tablespoons balsamic vinegar
  • 2 cloves
  • 8 peppercorns
  • 1 bay leaf, lightly toasted
  • 3 dark roast coffee beans
  • 1 sprig fresh thyme
  • 1 handful chopped dried cherries
  • A pinch of sugar
  • 2 big splashes pomegranate juice

PREPARATION

Combine all ingredients and simmer over medium heat until reduced. Strain and then slather over the beef tenderloin.

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