From our latest cookbook, Weber's Greatest Hits, here is a beef recipe that makes most other beef recipes jealous. It has it all: a high-end cut seasoned with earthy herbs, fire roasted, and then finished with a classic French cream sauce. To nail the doneness of the meat, use direct and indirect heat and a meat thermometer.
Beef Tenderloin Roast with White-Wine Cream Sauce
By Jamie Purviance
Prep time: 40 minutes, plus 15 minutes for the sauce
Grilling time: 35 to 45 minutes
Serves: 10 to 12
SAUCE
1/2 cup minced shallot
1/2 cup rice vinegar
11/2 teaspoons dried tarragon
1/4 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
11/2 cups heavy whipping cream
Kosher salt
1/2 cup packed minced fresh Italian parsley leaves
Instructions
1) In a small bowl combine all the rub ingredients and mix well.
2)Trim off and discard the excess fat and silver skin from the tenderloin. Part of the thin “tail” end may separate, but leave it connected to the main muscle as much as possible. Lay the tenderloin out straight, with the smoother side up. Align the narrow pieces at the tail end, then fold the tail end under itself to form an even thickness (one end of the tenderloin may be larger). Tie the roast snugly with butcher’s twine at 2-inch intervals. Secure the folded end with two strings. Lightly coat the roast with oil and season all over with the rub. Let the roast stand at room temperature for 30 minutes to 1 hour before grilling
3) Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
4) In a skillet over high heat on the stove, combine the shallot, vinegar, tarragon, and thyme and cook until the vinegar evaporates, 3 to4 minutes, stirring often. Add the wine and broth and boil until reduced to 1/2 cup, 3 to 4 minutes. Add the cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to 11/2 cups, stirring, 5 to 7 minutes. Adjust the seasoning with salt, and set aside.
5) Brush the cooking grates clean. Sear the roast over direct medium heat, with the lid closed, for about 15 minutes, rotating it a quarter turn every 3 to 4 minutes, to sear evenly on all sides. Then slide the roast over indirect medium heat, close the lid, and continue cooking until the internal temperature reaches 120° to 125°F for medium rare, 20 to 30 minutes, turning once. Remove the roast from the grill, tent loosely with aluminum foil, and let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time).
6) Reheat the sauce over medium heat, adding the parsley before serving. Remove the twine from the roast and cut the meat across the grain into slices 1/2 to 1 inch thick. Season with salt. Serve warm with the sauce.
