Grilled Beef Tenderloin Recipe with Red Wine Shallot Reduction - on a Primo XL Oval Kamado

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic option, while cooking wine is more affordable.

Trust the tenderloin to ensure even cooking and easy searing.

Coat all sides of the tenderloin with olive oil.

Season with salt, black pepper, and fresh chopped rosemary.

Preheat the grill and roasting pan to 450°F over direct heat.

Sear the tenderloin in a cast iron pan for 1-2 minutes on each side until browned.

Insert a temperature probe into the tenderloin to monitor cooking.

Roast the tenderloin with the grill lid closed for about 20 minutes, flipping halfway through.

Remove the tenderloin from the grill when it reaches an internal temperature of 125°F and let it rest.

In the same pan, caramelize shallots and add diced unsalted butter.

Pour in Mero red wine and beef broth, season with salt and pepper, and add rosemary sprigs.

Finish the sauce with more diced butter and remove from heat once melted.

Remove the trussing from the tenderloin and slice it.

Plate the sliced tenderloin and drizzle the sauce over the medallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens