Recipe by Damon Lee Fowler, featuring
Salt Table Savannah Grillin’ Blend
Beef Tenderloin is a luxury cut, but it feeds a crowd with almost no waste so it’s actually great for tailgate parties and other fall gatherings. It’s also not the most flavorful cut of beef, but The Salt Table’s Savannah Grillin’ Blend and hardwood charcoal really give it a flavor boost.
Serves About 8-10
- 3-3½ pounds center-cut beef tenderloin, trimmed
- Olive or vegetable oil
- Salt Table Savannah Grillin’ Blend
- Fresh Horseradish Sauce (recipe follows)
How to make it:
- Wipe beef dry. Rub all sides generously with Savannah Grillin’ Blend (you’ll need at least 2 tablespoons). If you’re not cooking on the grill, skip to step 3.
- Prepare a grill with hardwood coals or preheat a gas grill. Spread the coals only on one side or turn off the burner on one side if using gas. Put the beef over the coals or direct heat, cover, and sear on all sides, allowing about 3-4 minutes per side. Move it to indirect heat (side without coals), cover, and cook to the desired internal temperature (115-125° F. for rare to medium rare, 130-140° for medium), about 20-25 minutes longer. Remove it from the grill to a platter or rimmed sheet pan, cover, and let stand 15 minutes. Skip to step 4.
- Alternatively, Position a rack in the upper third of the oven and preheat to 550° F. Roast 15 minutes and turn off oven. Do not open the oven door. Let it remain in the oven 45 minutes. It should be medium rare. If oven is quick cooling type (with a fan), instead of turning it off, reduce the oven temperature to 350° and roast to desired internal temperature (130 degrees in the thickest part for medium-rare, 140 for medium), about 20-25 minutes longer. Remove it from oven to a platter or rimmed baking sheet, cover, and let it rest 15 minutes.
- To serve, carve the beef into thin slices and serve warm or at room temperature with horseradish sauce, either in sandwiches or as a main dish.
Fresh Horseradish Sauce
This is a simple and lovely English-style cream horseradish sauce that’s beautiful on beef, lamb, or cold roast pork. It’s also nice as a dipping sauce for shrimp. To really give it kick, substitute The Salt Table’s Ghost Pepper or Sriracha Pepper Sea Salt for the Himalayan salt called for here.
Makes about 2 cups
- 1-1/2 cups heavy cream
- 2/3 cup prepared horseradish, or to taste
- 1 tablespoon white wine vinegar
- Pinch sugar
- Salt Table Fine Pink Himalayan Salt
How to make it:
- Lightly whip cream until holding soft peaks.
- Fold in horseradish, vinegar, mustard, sugar, and salt to taste. Cover and refrigerate at least 30 minutes. Taste and adjust seasonings.