Recipe of the Day: love me tenderloin

 It's our second last day of Bob Blumer recipe and masks, as we wanted go make sure you had a DELICIOUS option for a Friday night dinner. Grab the Love Me Tenderloin recipe and our Corkscrew Face Mask for a delightful night in with loved ones! Perfect for a summer night on the patio.

 

love me tenderloin

This wine-loving, chili-rubbed beef tenderloin puts up a hot and fiery front that will tease your tongue. But deep inside lies a sweet and tender soul that will melt in your mouth. It’s a perfect pairing for a big luscious California Cabernet or Zinfendel.

2 tablespoons New Mexican chili powder, or any other pure chili powder

1 tablespoon chipotle chili powder (if available, or 1 additional tablespoon New Mexican chili powder)

1 tablespoon freshly ground black pepper

2 tablespoons granulated sugar

1 (2-pound) fillet beef tenderloin, whole (cut from the large end, which should be approximately 4 inches in diameter)

1 tablespoon salt 

In a medium-size bowl, combine chili powders, black pepper, and sugar.

Generously coat and pat down tenderloin with rub mixture. Wrap in waxed paper or plastic wrap and let sit at room temperature for 30 minutes.

Set grill to medium-high indirect heat.

Just before grilling, pat down tenderloin with salt. Cook meat for 3 minutes directly over the heat source. Then rotate one quarter turn and cook for another 3 minutes. Follow the same procedure for the remaining 2 sides. When all sides have been seared (and probably blackened), transfer meat to the side of the grill that is not over any direct heat source. Cover grill and cook for 15 to 20 more minutes, turning once, or until fillet has reached your desired degree of doneness. 

Place meat on a plate and cover with aluminum foil. Let rest for 10 minutes before slicing.

yield  4 - 6 servings 

 

Mask of the Day: Corkscrew

Photo and Recipe created by Bob Blumer