I took advantage of a tenderloin sale a few weeks ago and thanks to my new vacuum sealer, set aside some of the spoils of my find. I'm glad I did, for as I struggled to figure out something simple, yet good, to eat one night, tenderloin sprang to the top of the list.
A large cut of meat, like a tenderloin, is incredibly easy to grill, just as long as the internal temperature is monitored. In fact, It's almost fool proof.
Although I do enjoy a good tenderloin filet, I would easily pass it over for the whole tenderloin. Add in a plank and a baste and the preferential divide grows even larger. Delicious and unbelievably easy.
Planked Tenderloin with Butter Brandy Baste
Adapted from Techniques for Planking
1/4 cup unsalted butter
1/4 cup chopped green onion
2/3 cup brandy
2 T soy sauce
1 t Dijon mustard
salt and pepper
One 5-7 pound whole beef tenderloin
extra virgin olive oil
1 1/2 T pepper
1 1/2 T lemon pepper
Soak a wooden plank (cedar, or otherwise) for at least an hour before grilling.
For the baste, melt the butter in a pan over medium heat. Add in the green onions and sauté for several minutes. Add the remaining ingredients and cook for an additional 5 minutes. Season with salt and pepper. Set aside.
Prepare a two zone medium high heat fire on the grill, direct heat on one side, indirect on the other.
Rub the tenderloin with olive oil and season with the peppers and salt.
Sear the tenderloin on all four sides, over the direct heat side of the grill (about 3-4 minutes a side, or until nicely browned).
After the meat is browned, place the meat on the plank over the indirect side of the grill. Spoon over some baste and cook, with the lid closed, for approximately 20 minutes.
Spoon some additional baste over the meat and then rotate the plank 180 degrees in order to provide even heating. Continue to cook the meat until the internal temperature reaches about 130 F.
Remove from the grill, allow to rest, and serve with the additional baste…and, a big beer.