Weekend at the Cottage Recipes

GRILLED BEEF TENDERLOIN

A summer favourite, grilled to perfection, this Beef Tenderloin is always a crowd pleaser.  www.weekendatthecottage.com/grilled-beef-tenderloin

Ingredients

•1 2 lb. beef tenderloin, at room temperature

For the rub

•¼ cup dark brown sugar, packed

•½ teaspoon chili flakes

•1 teaspoon kosher salt

•1 teaspoon ancho chili powder

•1 tablespoon extra virgin olive oil

Serve on the side

•Chimichurri sauce

DIRECTIONS

1. Remove the tenderloin from the refrigerator bring to room temperature for 1 hour.

2. Rub: Place all of the ingredients for the rub into a small bowl. Stir and set aside.

3. Dry the tenderloin with a paper towel. Rub with the spice mix, using it all to cover the entire surface,
including the ends of the cut.

4. Preheat the grill to 500°F.

5. Place the tenderloin onto the grill. Close the lid and cook undisturbed for 5 minutes. Turn the tenderloin
over and cook with the lid down for an additional 5 minutes. Turn the tenderloin to one of the smaller
sides and cook for 3 minutes with the lid up. Cook the final smaller side in the same manner for 3 minutes.

6. Test for doneness: Insert the meat thermometer into the centre of the meat. Cook to 40°C / 110°F for
medium-rare. If it’s not there yet, or you prefer a more well-done tenderloin, place it back onto the grill

and retest it every minute until desired doneness.

7. Remove the tenderloin from the grill and cover it with foil, leave it to rest for 15 minutes.

8. To serve: slice the tenderloin into ½-inch portions. Transfer to service platter or directly onto dinner

plates and serve immediately.