The holidays call for something out of the ordinary. Team SRF member Mandy Tanner has created an elegant recipe to transform our already spectacular Gold Grade tenderloin roast into a centerpiece for a holiday feast. This simple recipe utilizes fresh ingredients to elevate our tenderloin roast to delicious heights. Mandy went into her kitchen and developed a few other recipes for savory sides so you can have a celebration that is well rounded.
Prepare the whole tenderloin by removing the silverskin with a boning knife.
5 minutes
3
If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking, but is not mandatory
5 minutes
4
Coat the whole tenderloin with a thin layer of Dijon mustard.
2 minutes
5
Season the tenderloin with salt and pepper on all sides.
2 minutes
6
Sprinkle the tenderloin with the herbs, (the Dijon will help the herbs adhere to the beef).
2 minutes
7
The whole tenderloin can be prepped in advance, but should be covered and refrigerated if not cooking within an hour.
0 minutes
8
When ready to cook, let the beef temper or sit at room temperature for up to an hour before cooking.
1 hour
9
Place the whole tenderloin on the grill or smoker and cook until 110-115°F degrees internal temperature, about 45-60 minutes.
60 minutes
10
Remove the tenderloin and raise the heat of the grill to high temp to sear the outside and finish cooking to desired doneness, about 5-10 minutes. This can also be done in an oven.
10 minutes
11
Allow the whole tenderloin to rest covered with a foil tent until ready to serve, or for at least 10 minutes before slicing.
10 minutes
Horseradish Cream
1
In a small bowl, combine all ingredients and adjust to personal taste. Store covered in the refrigerator until ready to serve.