Grilled Beef Tenderloin au Poivre with Herb Butter Sauce
Poivre is French for pepper, and cracked peppercorns infuse this beef tenderloin with flavor and just the right touch of spice. Marinate the beef tenderloin before grilling it, and then you top it off with an herb butter sauce.
Preparation time: 15 minutes, plus 2 hours marinating
Grilling time: 20 minutes
Yield: 4 to 6 servings
2 large cloves garlic
1 large shallot
1/2 cup dry red wine
3 tablespoons olive oil
1 tablespoon coarse-grained mustard
1 teaspoon dried oregano or thyme leaves, crumbled
1/4 teaspoon salt
1/2 to 1 tablespoon whole black peppercorns, cracked
1 beef tenderloin, 2 to 2 1/2 pounds, trimmed
1/4 cup butter
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
Peel and mince the garlic cloves and shallot.
In a small bowl or large glass measuring cup, combine the garlic, shallot, red wine, olive oil, mustard, oregano, and salt.
Place the meat in a large, resealable plastic bag or a shallow non-reactive dish.
Pour the marinade over the meat, turning to coat.
Cover the dish or seal the bag (pressing out all the air).
Refrigerate for 2 to 3 hours, turning occasionally to coat the meat in the marinade.
Remove the meat from the dish or bag.
Discard the marinade.
Spread the cracked pepper evenly and onto all sides of the meat, pressing it into the surface with the palm of your hand.
Cover loosely with foil or plastic wrap.
Remove the meat from the refrigerator about 35 minutes before cooking and let it rest at room temperature.
The meat will grill evenly when it’s brought to room temperature.
Prepare a medium fire in a charcoal grill, using wood chunks (if desired).
Place the tenderloin in the center of a well-oiled grid, directly over the heat.
Cover and grill for 5 minutes.
Give the roast a quarter turn and grill for another 5 minutes.
Repeat Step 14 until the roast reaches an internal temperature of between 135 degrees F and 140 degrees F for medium-rare.
Check the temperature with an instant-read thermometer after 15 minutes and then each time you turn the roast.
Remove the roast to a carving board (preferably one that collects the juices).
Cover loosely with foil and allow to stand for 10 to 15 minutes.
In a small pan, melt the butter.
Stir in the Worcestershire sauce and parsley.
Remove from heat.
Carve the tenderloin into 1/2-inch-thick slices.
Serve the tenderloin with the herb butter sauce.