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Grilled Beef Tenderloin with Black Pepper Rub
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Prep Time:
35 minutes
Total Time:
1 hour 50 minutes
Elevate your special occasions with a zesty twist on classic Beef Tenderloin au Poivre.
Ingredients:
  • 1 whole beef tenderloin (3 1/2 to 4 lb), trimmed
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/4 cup coarse ground black pepper
  • 2 tablespoons butter
  • 1/2 cup finely chopped shallots
  • 2 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons brandy
  • 4 teaspoons cornstarch
Instructions:
  • Trim off excess fat and silver skin from beef tenderloin using a sharp knife. Fold the narrow end of the beef under to match the thickness of the remaining tenderloin and tie with butcher's twine or heavy cotton string every 2 to 3 inches to maintain its shape. Pat dry with paper towels.
  • Coat the beef in oil and season with salt. Evenly massage 1/4 cup of pepper onto the beef. Cover the beef with plastic wrap and allow it to rest at room temperature for 30 minutes.
  • Preheat gas grill for indirect cooking, aiming to keep the temperature between 325°F to 350°F using the temperature gauge, if available.
  • Sear the beef on the hot grill for 2 to 3 minutes on each side until nicely browned.
  • Position the beef on the cooler side of the grill. Insert a meat thermometer into the center of the thinner end of the beef. Close the grill lid and cook over indirect heat until the thermometer reads 135°F for medium-rare, which should take about 30 to 40 minutes. If the thickest part does not reach 130°F to 135°F, consider cutting the beef in half and cooking the thickest part for an additional 8 to 10 minutes.
  • Take the beef off the grill and transfer it to a carving platter. Cover it with foil and allow it to rest for 15 to 20 minutes. This resting period will allow the temperature to increase by about 10°F.
  • In a 12-inch heavy skillet over medium heat, melt 2 tablespoons of butter. Sauté shallots until soft for about 3 minutes. Add broth, thyme, and 1/4 teaspoon of pepper.
  • In a small bowl, combine brandy and cornstarch until smooth. Stir this mixture into the shallot mixture. Increase heat to medium-high and bring to a boil while stirring constantly for about 1 minute. To serve, remove twine from beef and slice into 1/2-inch pieces. Serve with the delightful sauce.

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