Unexpected dinner for your boss or in-laws? Of course you want to serve something guaranteed to make eyes pop, jaws drop, and send your equity soaring. We’ve got you covered with a spectacular blackened, smoke-roasted whole beef tenderloin you can grill from start to finish in 30 minutes.
Step 1: Crust a trimmed beef tenderloin with your favorite blackening spice. (Mine can be found on page 000 in The Barbecue Bible.)
Step 2: Set up your grill for modified direct grilling: coals raked in an even layer over half the firebox, with the other half left coal free. Sear the tenderloin on all sides directly over the fire, 2 to 3 minutes per side, 8 to 12 minutes in all.
Step 3: Now — and here’s what’s going to take your tenderloin over the top — you smoke it in addition to grilling. Move the tenderloin over the coal free section of the grill. Toss 1-1/2 cups soaked drained oak or hickory chips on the coals. Cover the grill (vents wide open) and indirect grill the tenderloin until cooked to taste: about 135 degrees for medium rare. (Test with an instant read meat thermometer.) This will take about 15 minutes more.
Step 4: Let the tenderloin rest about 5 minutes before carving. (This relaxes the meat and makes it more tender.) In case you’re wondering what’s in the saucepan–it’s a roquefort cream sauce. Recipe to follow in an upcoming newsletter.
Step 5: Slice and serve. Most beef tenderloin (and filet mignon) is dry and bland. This one roars with spice and smoke flavors.