Grilled Beef Tenderloin with Ranch Tomato Sauce



From page 82, Dining at Great American Lodges by Sharon O'Connor

Courtesy of Home Ranch, Clark, CO

This dish is traditionally served at the Home Ranch Saturday-evening cookout. Guests gather to enjoy a farewell dinner and an evening of sentimental songs around the campfire.

  • Dry Rub
  • 3 tablespoons salt
  • 3 tablespoons freshly cracked pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon sweet Hungarian paprika
  • 2 teaspoons crumbled bay leaf
  • 1 ½ teaspoons cayenne pepper
  • 1 ½ teaspoons dry mustard
  • ¼ cup chopped fresh parsley, squeezed dry

  • 1 beef tenderloin, about 4 pounds, trimmed
  • BBQ Mopping Sauce
  • 1 cup beef stock or canned low-salt beef stock
  • ¼ cup dry red wine
  • ¼ cup Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 serrano chilies, crushed
  • 2 garlic cloves, crushed
  • 3 tablespoons bottled barbecue sauce
  • Salt and freshly ground pepper to taste
  • Ranch Tomato Sauce
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • 2 poblano chilies, seeded, deribbed, and chopped
  • 5 ripe tomatoes, peeled, seeded, and diced
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon minced fresh basil
  • 1 cup tomato sauce
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground pepper to taste
  • 2 tablespoons unsalted butter

In a small bowl, combine all the ingredients for the dry rub. Rub your hands with olive oil and rub the dry rub into the tenderloin, coating it well. Let stand for 20 minutes.

In a medium bowl, combine all the ingredients for the mopping sauce. Stir to blend.

To make the ranch tomato sauce: In a medium saucepan over medium heat, heat the olive oil and sauté the onion for 3 minutes. Add the garlic and sauté for 2 more minutes, or until fragrant. Stir in the chilies, tomatoes, oregano, basil, tomato sauce, and vinegar. Reduce heat to medium-low and cook for 10 to 15 minutes, or until sauce thickens. Season with salt and pepper. Set aside and keep warm.

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. Grill the tenderloin for 5 minutes. Brush the meat with the mopping sauce. Turn the meat over and grill for 5 minutes. Repeat twice to sear all 4 sides of the meat Turn the meat over to the first side, turning it 90 degrees to make crisscross grill marks. Cook about 10 minutes longer, a total of 30 minutes, or until an instant-read thermometer inserted in the center of the meat registers 120° to 125°F for rare and 130°F for medium rare.

Move the meat to a cooler part of the grill, cover it loosely with aluminum foil, and let rest for 10 to 15 minutes. Slice the tenderloin. Whisk the butter into the warm ranch tomato sauce and serve the sliced meat with the sauce.
Makes 8 to 10 servings