Beef Tenderloin With Balsamic Glaze
Who said Valentine’s Day is all about chocolate and flowers? Treat your sweetheart to a romantic homemade meal featuring a timeless favorite with Grilla Grills flare.
Ingredients - Balsamic Reduction
- 3 cups balsamic vinegar
- 1/3 cup brown sugar
- 3 tbsp. fresh rosemary finely chopped
- 3 garlic cloves peeled and crushed
- 3-4 tbsp. butter
- salt and pepper, to taste
Ingredients - Beef Tenderloin
- Trimmed meat – remove silver skin
Take the “chain portion” (the tail) and fold it over to ensure it cooks evenly. Secure it with butcher’s twine or toothpicks. Season with Grilla Grill’s Beef Rub.
Set your Grilla Wood Pellet Smoker Grill to 250 degrees Fahrenheit and cook the meat on the bottom rack for 1 hour. Let the tenderloin get to an internal temperature of 110-115 degrees. Remove the meat and let it rest, and set the grill temperature to 500 degrees to sear. Once you’re at the correct temperature, place the meat on the searing rack for about one minute per side.
The final internal temperature should be about 130 degrees for medium rare. Remove the tenderloin and place it on a cutting board to rest before cutting. Slice into strips and drizzle the balsamic reduction on top of the meat for the final product.