Sunday, December 17, 2017

Peppered Beef Tenderloin with Red Wine Portobello Sauce

A beef tenderloin roast can be a meal that your guests remember for years to come.  Additionally, beef tenderloin roasts are faster cooking, smaller, leaner, and more tender than a rib roast. 

My December assignment for SABER Grills, our gas grill sponsor, was beef tenderloin for the holiday table.  I came up with this straightforward yet delicious Peppered Beef Tenderloin with Red Wine Portobello Sauce.

Recipe for Peppered Beef Tenderloin with Red Wine Portobello Sauce

I used a "reverse pan seared" technique.  In addition to the usual benefits of a reverse sear, the reverse pan searing has a few advantages.  
  • Using cast iron gets an even crust when searing. 
  • Using the cast iron as your indirect shield preheats it for the sear.  
  • Best of all, you can use the sucs (brown bits in the pan) to create delicious pan sauces.


SABER Grills 1500 Elite SSE with Thermoworks ChefAlarm
The reverse pan sear set up that I used on my SABER 1500 Elite SSE.  

You will find the full recipe for Peppered Beef Tenderloin with Red Wine Portobello Sauce on the SABER Grills website.

1 comment:

  1. You have got to quit posting all this great looking red meat.

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