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Tom's Personal Smoker and Grilling
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For the rub:
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2 |
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tablespoons pure chili powder |
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1 |
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tablespoon chipotle chili powder or 1 additional tablespoon pure chili powder |
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2 |
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tablespoons granulated sugar |
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1 |
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tablespoon freshly ground black pepper |
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1 |
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beef tenderloin (about 2 pounds and 4 inches in diameter) |
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1 |
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tablespoon salt |
To make the rub: In a medium-size bowl, combine chili powders, sugar, and black pepper. Generously coat and pat down tenderloin with the rub mixture. Wrap in waxed paper or plastic wrap and let sit at room temperature for 30 minutes.
Just before grilling, pat down tenderloin with salt. Sear meat for 3 minutes over Direct High heat. Then rotate 1/4 turn and sear for another 3 minutes. Follow the same procedure for the remaining 2 sides. When all sides have been seared (and probably blackened), continue cooking meat over Indirect Medium heat for 15 to 20 more minutes, or until fillet has reached your desired degree of doneness. Place meat on a plate and cover with aluminum foil. Let sit for 5 minutes before slicing.
Makes 4 servings.
le secret Don’t be afraid to let the meat char on the outside when grilling it. It is essential to the flavor.
tips for advance prep The meat can be left in its dry rub for up to a day in the refrigerator.
shopping tip Even though smaller precut pieces of tenderloin are available in the meat section of most grocery stores, the large cut required for this recipe will need to be specially prepared by a butcher. Don’t be shocked when you see the price per pound (about fifteen dollars), I promise you, it will be well worth it.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
