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Grilled Beef Tenderloin with Red Wine Reduction
Looking for a dish to impress a date, the whole family, or a holiday crowd? Then you simply can’t go wrong with this grilled beef tenderloin recipe! As Chef Tony puts it, “a red wine reduction and beef really are a match made in heaven.” The steady heat of a kamado grill and the excellent caramelization from cast iron are another ideal pairing that aid in this recipe, which uses just a handful of basic ingredients to achieve outrageous flavors. Just two things to keep in mind before you get started: the merlot is there for flavoring (not drinking!), and don’t expect any leftovers.
SERVES 8-10 people PREP 20 min COOK 20 min READY IN 40 min
INGREDIENTS
- 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 Reduction:
- 3 sliced shallots
- 3 sticks diced, unsalted butter
- 1 cup merlot
- Salt, to taste
- Pepper, to taste
- 2 sprigs rosemary
- Items You’ll Need:
- Kamado grill
- Cast iron roasting pan
- Temperature probe
INSTRUCTIONS
- With butcher's twine, truss the beef tenderloin every 3 inches so it can get an even sear.
- Coat the tenderloin with olive oil, then season with salt, fresh cracked black pepper, and chopped rosemary. Set aside.
- Preheat your kamado grill and a cast iron roasting pan to 450°F.
- Once preheated, coat the pan with olive oil and lay the tenderloin in it. 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 kamado lid.
- Dwell the kamado's temperature for the remainder of the cook (which should take about 20 minutes) by shutting the top and bottom vents completely.
- The internal temperature of the tenderloin needs to reach 125°F. Halfway through the temperature climb, slowly and carefully open the lid, give the tenderloin a flip, and close the lid again.
- When the tenderloin reaches an internal temperature of 125°F, move it from the cast iron roasting pan inside the grill to a separate pan and allow it to rest while you make the red wine reduction.
- Use the same roasting pan inside the grill to prepare the red wine sauce. Begin by caramelizing the sliced shallots, and follow that with 3 tablespoons of the unsalted butter.
- Pour in your favorite Merlot — assuming you have some left — and stir to incorporate.
- Season the sauce with salt and pepper to taste, then throw in the fresh rosemary sprigs.
- Finish the sauce by adding the remaining diced butter. When the butter is almost completely melted, remove the sauce from the grill.
- Remove your beef tenderloin from the trussing, then plate and slice your beef tenderloin. Finish by drizzling the red wine sauce over the tenderloin medallions. For best results, add some grilled asparagus and herb potatoes to the dish. No matter what you do, though, be sure to enjoy!
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