Mushroom-Crusted Beef Tenderloin
main dishcanada
(Jun.04.09)
Although a very tender muscle, the tenderloin does not have the flavor depth of many other beef cuts. Too often people obscure its mild flavor with heavy rubs or marinades. Here a mushroom crust amplifies the flavor of the beef without compromising its natural flavors. With such a tender cut and the added flavor depth of the mushrooms, overcooking is the only way you can ruin this dish.
Ingredients
1 whole beef tenderloin (approximately 6 pounds)
1-1/2 tablespoons kosher salt
Mushroom Crust
5 tablespoons butter
1-1/2 tablespoons olive oil
3-1/2 cups minced mushrooms such as baby bella or shiitake
4 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 teaspoon dried oregano
1 teaspoon salt
Directions
1. Melt the butter and oil together in a large skillet over medium heat. When the butter melts, add the minced mushrooms, garlic, balsamic vinegar, oregano, and salt. Simmer, stirring occasionally, for 4 minutes, or until the mushrooms start to soften. Remove from the heat and let cool.
2. Remove any silver membrane from the tenderloin with a sharp knife. Fold the tail of the tenderloin back onto itself and tie it with cooking twine (this creates a roast with a uniform thickness to ensure even doneness). Season the tenderloin with the kosher salt. Drain any excess liquid from the mushrooms. Pat the mushroom mixture evenly over all sides of the entire beef tenderloin, making a thin crust.
3. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 225°F, place the tenderloin on the void side of the grill and close the lid. Cook for 1 hour or until the internal temperature of the tenderloin reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the tenderloin rest under tented foil for at least 20 minutes before slicing.
Serves 10 to 12
Recipe excerpted from Big Bob Gibson’s BBQ Book by Chris Lilly. Published by Clarkson Potter. Copyright 2009 by Chris Lilly. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!