Beef Tenderloin with Garlic Sherry SaucePrep: 20 min Cook: 20 min Servings: 4by Patti Fisher68 recipes>
Its date night and we wanted to celebrate with something extra special. Patti found a beef tenderloin and made a special garlicky wine sauce for it. Patti cooked up some bacon to add the drippings to the sauce and used the crispy bacon in mashed potatoes. Ken got a new toy from Char-Griller: a Smokin’ Stone that we had to play with. We love our Char-Griller Akorn Kamodo Grill, but their Smokin’ Stone adds another layer of versatility. It turned our Akorn Kamado into a convection oven by circulating heat around the tenderloin while protecting it from direct heat and flame. It was perfect for this large piece of meat without burning. Ken can’t wait to try it on a tenderloin pizza with his smoked mozzarella cheese!We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ. The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain. Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it…. Live your Passion, Ken & Patti
- Ingredients: Beef Tenderloin with Garlic Sherry Sauce
- 1 3lb. beef tenderloin
- Cattleman’s Grill Original Cowboy Steak Seasoning, to taste
- Ingredients: Sauce
- 2 Tablespoons bacon drippings, we used the drippings from 3 slices of crumbled cooked crisp bacon (we added the cooked bacon to our mashed potatoes)
- 2 Tablespoons flour
- 2 cups beef stock, we used canned
- ¾ cup Sherry type wine, we like Dry Sack Medium Dry
- 2 teaspoons Cattleman’s Grill Cowboy Steak Seasoning
- 2 Tablespoons fresh minced garlic
- 3 teaspoons fresh black pepper
- Directions: Beef Tenderloin with Garlic Sherry Sauce
- Well coat all sides of beef with your Cattleman’s Original Cowboy Steak Seasoning
- Whisk bacon drippings with flour until smooth and lightly browned. Slowly add beef stock and sherry. Whisk over medium heat until thickened. Stir in seasonings and simmer for five minutes or until desired consistency.
- Beef Tenderloin with Garlic Sherry Sauce
- An Akorn Kamado Recipe
- Cooking Directions:
- I like to use Lump Charcoal, burns cleaner and the food seams to taste better. So with that said start your fire and when it burns down set your vents for your desired temperature range.
- We grilled this for almost 20 minutes until I had an internal temperature around 120 to 125 degrees (50c) for rare. If you like medium rare you want your internal temp around 130 – 140 (55c). When the meat is at your target temp for how you like it pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
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