Texas Beef with Tenderloin is a type of recipe with Horseradish Cream from chef Elizabeth Karmel is a nationally known grilling and barbecue expert.
For the Beef Tenderloin and Rub
1 1/2 cups kosher salt, preferably Morton
1/4 cup Tellicherry (black) peppercorns, coarsely ground
1 tablespoon cayenne pepper
1 whole beef tenderloin trimmed of excess fat,
about 5 pounds
2 tablespoons olive oil
1. In a small bowl mix the rub ingredients (kosher salt, Tellicherry peppercorns and cayenne pepper) until well combined. Set aside.
2. Prepare a charcoal fire or preheat gas grill on high. Remove meat from refrigerator and let come to room temperature.
3. Roll meat in paper towels to remove excess moisture. Set aside. Coat tenderloin with a thin coat of olive oil. Sprinkle evenly all over with the rub mixture. (If you have some rub left over, it will keep in an airtight container for up to 3 months.)
4. Grill immediately. Place tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat.
5. After all the sides are seared, move to medium indirect heat and finish cooking, about 40 more minutes for medium-rare or until an instant read thermometer inserted in the thickest spot reads 130 degrees. And remember, the larger the tenderloin, the longer it will take to cook.
6. Remove from grill to a clean platter, tent with aluminum foil and let rest 15 minutes before carving.
For the Horseradish Cream
1 pint heavy whipping cream
1-2 tablespoons refrigerated, white prepared horseradish
(make sure to use horseradish,
not horseradish cream)
1/2 lemon, juiced
1. While the beef rests, pour cream into a clean stainless steel bowl. Using an electric beater, whip on high until the cream forms soft peaks.
2. Add 1-2 tablespoons of prepared horseradish. Taste and adjust, adding more if you like it stronger.
3. Season with lemon juice and sea salt. Slice beef tenderloin thinly and serve immediately with the Horseradish Cream.
|Texas Beef with Tenderloin|