Spicy Grilled Beef Tenderloin
Grilling a tenderloin provides both crusty texture and smoky flavor. A boldly spiced crust is the perfect complement to the creamy burn of our horseradish vinaigrette.
Why This Recipe Works
When the test kitchen staff roasts a whole beef tenderloin in the oven, we concentrate on adding texture and flavor to this tender and relatively mild-tasting cut. Grilling tenderloin makes sense, as a good sear from a hot grill provides both crusty texture and smoky flavor. We wanted our Spicy Grilled Beef Tenderloin recipe to deliver that texture and flavor—and also introduce the pleasant burn of horseradish. To do this, we bought brined, not creamy, horseradish for this grilled beef tenderloin recipe. Instead of creating a horseradish crust on the surface of the meat, which slipped off on the grill, we rubbed spices—dry mustard, cayenne, and lots of black pepper—into the meat to create a fiery crust that would complement a horseradish serving sauce. To promote even cooking, we tucked the tail of the tenderloin under and tied the roast with kitchen twine every 1 1/2 inches. Mixing brined horseradish with oil, sour cream, cayenne, and lemon juice created a creamy horseradish vinaigrette that lent a cool, spicy kick to the charred, boldly flavored beef.
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