Grilled Beef Tenderloin Recipe with Red Wine Reduction
Perfect for your next holiday party or family gathering, this beef tenderloin recipe will not disappoint!
SERVES 8-10 PREP 20 min COOK 20 min READY IN 40 min
- For tenderloin:
- Whole beef tenderloin
- Butcher's twine for trussing
- Olive oil to coat roast and pan
- Kosher salt, to taste
- Black pepper, to taste
- 2 sprigs fresh chopped rosemary
- For red wine sauce:
- 3 each sliced shallots
- 3 sticks diced unsalted butter
- 1 cup Merlot
- Salt, to taste
- Pepper, to taste
- 2 sprigs of rosemary
- With butcher's twine, truss the Beef Tenderloin every 3 inches, so that the tenderloin will get an even sear.
- Coat tenderloin with olive oil, and season with salt, fresh cracked black pepper, and chopped rosemary.
- Set tenderloin aside and preheat the grill and cast iron roasting pan to 450°F.
- Once preheated, coat pan with olive oil and lay the tenderloin in. Sear for 1-2 minutes per side, until each side is well-seared.
- Once seared, insert a temperature probe into the center of the tenderloin, and close the lid of the kamado.
- Dwell the kamado's temperature for the remainder of the cook by shutting the top vent and bottom vent completely.
- The internal temperature of the tenderloin needs to reach 125°F. Half-way through the temperature climb, give the tenderloin a flip and close the lid again.
- When the tenderloin reaches an internal temperature of 1257deg;F, remove from the grill to a pan and allow it to rest while you make the red wine sauce.
- Use the same roasting pan to make the red wine sauce. Begin the sauce by caramelizing the sliced shallots, and follow that with 3 Tbsp of your unsalted butter.
- Pour in your favorite Merlot, and stir to incorporate everything.
- Season the sauce with salt and pepper to taste, followed by throwing in 2 sprigs of fresh rosemary.
- Finish the sauce by adding in the remaining diced butter. When the butter is almost completely melted, remove the sauce from the grill.
- Slice your beef tenderloin and drizzle the red wine sauce over the slices. Plate it up with some grilled asparagus and herb potatoes, and enjoy!
Items We Used To Make Grilled Beef Tenderloin