Monday, June 04, 2007

You should grill this for Father's Day

This is a throw-back beef recipe.
The way meat was cooked in the 1960's and 70's, no frou-frou sauces or rubs, and no concerns about fat content. If your dad is still with you, treat him to a Grilled Beef Tenderloin Roast on June 17. If he has passed, hoist a Smokey Martini to him on Father's Day as you prepare and enjoy the beef.

Growing up, my father’s signature dish was a grilled tenderloin of beef. This is my interpretation of his recipe. Although the recipe was never taught to me and I never paid particular attention as my dad cooked the beef, I must have watched it enough times to internalize the technique. Step-by-step instructions are provided below.

My dad's butcher would trim and tie his roasts for him. But in this age of cryovac'd discount beef, I have learned to do it myself. Starting with a whole tenderloin, the silver skin and excess fat are trimmed away.

This whole tenderloin is next cut into two equal length pieces.

The two pieces are laid thick ends to thin, then wrapped and tied with butcher twine.
Doubling the meat makes for a larger area of rare beef and also makes it convenient to hide some garlic cloves within the meat.

My dad’s main seasoning was bacon. Bacon adds a salty, smoky flavor to the beef. Using this technique, I have had great success with USDA Select and no-roll (ungraded) beef. Grade does not seem to make a big difference because the bacon adds flavor and fat, and helps maintain the moisture of the beef. It also makes this a very economical meal. I bought the tenderloin pictured here for only $3.99 per pound.

The grilling technique begins with the roast being seared on all sides over a very hot direct fire. I usually sear the meat about 5 minutes on each of 4 sides. Bacon is left on the tenderloin so it can start to render and a slice of bacon is placed in grill pan to avoid having the beef stick when it is put in the pan.

After searing, the tenderloin roast goes in the grill pan with the bacon over it and it is grilled using indirect heat.

This meat was removed at an internal temperature of 125F for medium rare beef. This usually takes 45 minutes to one hour including searing time. The roast should be left to rest under foil for fifteen minutes, then removed to a cutting board. The drippings left behind in the grill pan are spooned over the meat when served. There is enough flavor in the drippings that salt and pepper are usually not needed.

A beef tenderloin grilled this way is exceptionally tender and flavorful. Don't be afraid to try it. I'm am here to help if you have any questions.

Note to Buddy Roadhouse: If I can figure out how to bottle this stuff, Daddy's Roadhouse Steak Sauce will allow you and me to each retire at a young age.


Dad29 said...


Sent that off to my son-in-law as a venison-recipe.

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