Prep 45 mins
Cook 45 mins
This recipe originally came from the LCBO Food & Drink "The Art of Entertaining" Summer 2001 magazine. We have made this time and time again and it's a wonderful dish for company. Now, I will say, you really have to like this company, as a 3 lb Tenderloin Roast can set you back a few bucks. Well worth it though. We always serve this with Mediterranean Roasted Potato Salad. (Recipe #: ) A barbeque can act like an oven when you use the indirect method of cooking. To do this, turn one burner off (or the middle burner of a three burner grill) and place the roast on the turned off side after searing. This allows it to cook evenly for a longer period of time without the outside becoming charred.
- 1 (3 lb) filet of beef (tenderloin)
- 3 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- fresh ground pepper
- 6 tablespoons cold butter, divided into 1 tbsp sections
- 1 cup sliced shallot
- 1 teaspoon sugar
- 1⁄2 cup red wine
- 2 tablespoons balsamic vinegar
- 2 cups beef broth
- salt, and freshly ground pepper.
- Combine marinade ingredients and brush over roast.
- Marinate for up to 12 hours, refrigerated.
- (Note: I make the marinade the day before and let sit refrigerated overnight-this will allow you to begin to marinate the beef in the morning and still marinate for the full 12 hours).
- Preheat grill to high and brush oil on the grill.
- Place the roast on the grill and sear each side for about 3 minutes per side.
- Turn off one burner and place the roast on that side.
- Close the grill and grill another 25 to 30 minutes for rare or longer until desired doneness.
- Place on board and let sit for 10 minutes.
- If not using tenderloin of beef then cook for 40 to 45 minutes with an ordinary 3 Lb roast of beef.
- Heat 2 tbsp (25 ml) of butter in skillet on medium-high heat, reserving remaining butter.
- Add shallots and sauté until softened and slightly brown, about 3 minutes.
- Add sugar, cook 1 minute then add the red wine and balsamic vinegar.
- Reduce heat and cook for 10 minutes or until the wine is reduced to one Tbsp (15 ml).
- Add beef broth and simmer 10 to 15 minutes or until reduced by half, then remove from heat and whisk in the remaining butter piece by piece until the sauce thickens.