The beef tenderloin is a major muscle that hangs between the shoulder blade and the hip under the rib cage. Because the tenderloin does very little work, it is the tenderest part of the cow. Weighing an average of six to eight pounds, the muscle is commonly cut into steak fillets, left whole, or cut into tenderloin roasts. No matter how it is prepared, it is considered a succulent deluxe cut, suitable for special occasions and celebrations. Two things need to be done prior to cooking a whole tenderloin. First, the silver membrane, also called silver skin, that covers a portion of the outside of the tenderloin needs to be removed with a sharp knife. Second, to ensure even cooking, the thin tapered tail end of the tenderloin should be folded back on itself and tied with cooking twine to create a long roast of equal thickness throughout. Although a very tender muscle, the tenderloin does not have the flavor depth of many other beef cuts. Too often people obscure its mild flavor with heavy rubs or marinades. Here a mushroom crust amplifies the flavor of the beef without compromising its natural flavors. With such a tender cut and the added flavor depth of the mushrooms, overcooking is the only way you can ruin this dish.

　　

Ingredients

serves 10 to 12

　　

Mushroom Crust

5 tablespoons butter

　　1 1/2 tablespoons olive oil

　　3 1/2 cups minced mushrooms such as baby Bella or Shitake

　　4 garlic cloves, minced

　　2 tablespoons balsamic vinegar

　　3/4 teaspoon dried oregano

　　1 teaspoon salt

　　1 whole beef tenderloin (approximately 6 pounds)

　　1 1/2 tablespoons kosher salt

　　

Step 1

Melt the butter and oil together in a large skillet over medium heat. When the butter melts, add the minced mushrooms, garlic, balsamic vinegar, oregano, and salt. Simmer, stirring occasionally, for 4 minutes, or until the mushrooms start to soften. Remove from the heat and let cool.

　　

Step 2

Remove any silver membrane from the tenderloin with a sharp knife. Fold the tail of the tenderloin back onto itself and tie it with cooking twine (this creates a roast with a uniform thickness to ensure even doneness). Season the tenderloin with the kosher salt. Drain any excess liquid from the mushrooms. Pat the mushroom mixture evenly over all sides of the entire beef tenderloin, making a thin crust.

　　

Step 3

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 225°F, place the tenderloin on the void side of the grill and close the lid. Cook for 1 hour or until the internal temperature of the tenderloin reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the tenderloin rest under tented foil for at least 20 minutes before slicing.

　　

pitmaster’s tip

Step 4

To ensure a more uniform doneness, let the meat sit at room temperature for at least 30 minutes before cooking.

　　

Cooking Method

Step 5

Indirect heat

　　

Suggested Wood

Step 6

Hickory, Oak, Pecan

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.