Grilled Beef Tenderloin With Western Grill Sauce |
Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 7 |
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Ingredients:
6 pounds whole beef tenderloin -- (5 to 6 lbs) |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
---western grill sauce--- |
1 3/4 cups white vinegar |
2 tablespoons Tabasco sauce |
2 tablespoons sugar |
1 tablespoon salt |
2 tablespoons ancho chile powder |
1 tablespoon cumin |
1 tablespoon freshly ground black pepper |
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Preparation / Directions:
Mix all Western Grill Sauce ingredients together and set aside. Trim excess fat from the tenderloin. Cover heavily with salt and pepper.
Brush tenderloin with Western Grill Sauce.
Over high heat, sear the tenderloin well on both sides for about 10 to 15 minutes.
Remove the meat from the grill, push the coals over to one side.
Replace the meat over the side with no coals. Cover and vent the grill.
Continue to cook for 30 minutes while basting with Western Grill Sauce for medium rare.
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