Grilled Stuffed Beef (Print Version)
# Ingredients:
01 -
1 beef tenderloin, trimmed and center cut.
02 -
2 spoons of butter, used for basting.
03 -
1 and a half spoons Dijon mustard.
04 -
1 spoon of sea salt.
05 -
1 tablespoon crushed black peppercorns.
06 -
2 spoons horseradish, ready to use.
07 -
6 garlic cloves, finely chopped.
08 -
1 small spoon of chopped rosemary.
09 -
1 small spoon of thyme, chopped up.
10 -
1 small spoon of chopped tarragon.
11 -
1 small spoon kosher salt.
12 -
2 spoons butter, plain.
13 -
1/8 cup of flavorful beef stock.
14 -
1 spoon of all-purpose flour.
15 -
1 small spoon table salt.
16 -
1 spoon chipotle puree for heat.
# Instructions:
01 -
Slice open the tenderloin carefully to make it 1/2 inch thick using a sharp blade.
02 -
Combine all the stuffing ingredients in one bowl.
03 -
Evenly layer the stuffing over the meat, then roll it up tightly.
04 -
Secure the roll by tying butcher's twine every 2 inches along it.
05 -
Spread the Dijon mustard over the surface, then sprinkle with salt and pepper.
06 -
Place in the refrigerator for 30 minutes.
07 -
Set grill to 400 degrees Fahrenheit and let it preheat.
08 -
Place on the grill, turning every 2 or 3 minutes for a total of 20 minutes.
09 -
Halfway through, brush with melted butter generously.
10 -
Keep cooking until it reaches 115 degrees Fahrenheit inside.
11 -
Let it sit and cool for 10 minutes.
12 -
Melt some butter in a heated skillet.
13 -
Cook the flour in, stirring for 2-3 minutes until it thickens.
14 -
Add the beef broth, chipotle puree, and some salt. Let it simmer for about 4-5 minutes.
# Notes:
01 -
Tastes best when cooked to medium-rare.
02 -
Can be made ahead and stored in the fridge.
03 -
You can whip up the sauce as the meat rests.