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.
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.