Serves 8-10
Holiday Beef Tenderloin
- Prep Time 15 Minutes
- Cooking Time 2 Hours
- Method Indirect Heat
Ingredients
- 1 Whole Head Of Garlic
- 3 Tablespoons Plus 1 Teaspoon Extra Virgin Olive Oil, Divided
- 1 Beef Tenderloin, 1.5Kg To 2Kg
- 3 Tablespoons Whole Pink Peppercorns
- 2 Tablespoons Finely Chopped Fresh Rosemary
- 2 Teaspoons Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
Nutrition
Instructions
- Remove The Loose, Papery Outer Skin From The Head Of Garlic. Cut About 1.5Cm Off The Top To Expose The Cloves. Place The Garlic Head On An Square Piece Of Aluminum Foil And Drizzle 1 Teaspoon Of The Oil Over The Cloves. Fold Up The Foil Sides And Seal To Make A Packet, Leaving A Little Room For The Expansion Of Steam. Grill Over Indirect Medium Heat (180°C To 230°C), With The Lid Closed, Until The Cloves Are Soft, 30 To 45 Minutes. Remove From The Grill And Allow To Cool. Squeeze The Garlic From The Individual Cloves Into A Small Bowl. Add The Remaining 3 Tablespoons Of Olive Oil And Mash The Garlic And Oil Together With A Fork To Form A Paste.
- Trim The Tenderloin Of Any Excess Fat And Silver Skin. Spread The Paste On The Tenderloin, Rubbing It Into The Meat.
- In A Small Bowl Combine The Peppercorns, Rosemary, Salt, And Pepper. Mix Well And Press Into The Paste On The Top And Sides Of The Tenderloin.
- Allow The Tenderloin To Stand At Room Temperature For 20 To 30 Minutes Before Grilling. Grill Over Indirect Medium Heat, With The Lid Closed, Until The Internal Temperature Reaches 55°C For Medium Rare, 30 To 40 Minutes.
- Remove From The Grill And Allow To Rest For 5 To 10 Minutes. Cut Into 2Cm To 2.5Cm Slices And Serve Warm.
- Marinating Time: 20-30 Minutes
- Preparation Time: 15 Minutes
- Braai Time: 1 - 1-1/4 Hours
- Total Time: 2 Hours
- Serves: 8-10
- Skill Level: Medium To Dificult
- Cooking Method: Indirect Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 55°C
- Equipment: Precision Grill Tongs
What Do You Need? Recommened Tools
Precision Grill Tongs
R549.00
