“Where’s the Beef?” Well, if you serve this one, that’s the question you’ll be asking the next day when you go looking for leftovers in the fridge. Answer: “It won’t be there…cuz it all got eaten last night.” Oh well, just make it again and this time don’t share.
- 2 – 2.5 oz. Raspberry Chipotle Toppers
- Whole beef tenderloin
- Butcher’s twine for trussing
- Olive oil to coat roast and pan
- Kosher salt, to taste
- Black pepper, to taste
- 2 sprigs fresh chopped rosemary
- Preheat grill and roasting pan to 450 degrees F.
- With butcher’s twine, truss the Beef Tenderloin every 3 inches, so that the tenderloin will get an even sear.
- Once preheated, coat pan with olive oil and lay the tenderloin in. Sear for 1-2 minutes per side, until each side is well-seared.
- Once seared, insert a temperature probe into the center of the tenderloin, and close the lid of the grill.
- Dwell the kamado’s temperature for the remainder of the cook by shutting the top vent and bottom vent completely.
- The internal temperature of the tenderloin needs to reach 125°F. Half-way through the temperature climb, give the tenderloin a flip and close the lid again.
- When the tenderloin reaches an internal temperature of 125°F, remove from the grill to a pan and allow it to rest.
- Slice up tenderloin and plate with asparagus and pan-roasted potatoes (or other sides of your choice)
- Peel open Raspberry Chipotle Snappetizers Topper™ cup and pour over the tenderloin slices
(Note: Trust us…you’re gonna need that second cup or raspberry chipotle sauce. Pour it into and ramekin and have it available on the table. We don’t care if you get the credit for how awesome it is.)
*This recipe’s pretty stinkin’ good with the Sweet Pepper or Peach Habenero toppers as well. Mix it up and have fun.
“Make Entertaining a SNAP” TIP:
- Purchase precooked beef tenderloin or have your guests bring it.
- Top with Snappetizers Raspberry Chipotle Topper