Restaurant: LongHorn Steakhouse
Meats: whole beef tenderloin
Seasonings: LongHorn Steakhouse's Herb Rub
Sauces: LongHorn Steakhouse's Portabella Cream Sauce
Cooking Method: Oven
Prep Time: 20 minutes
Cook Time: 50 - 60 minutes
Servings: 4
Cook Time: 50 - 60 minutes
Servings: 4
Ingredients:
LongHorn Steakhouse's Portabella Cream Sauce
LongHorn Steakhouse's Herb Rub
1 whole beef tenderloin, 4-6 pounds
LongHorn Steakhouse Rub Recipe >>1 whole beef tenderloin, 4-6 pounds
LongHorn Steakhouse Portabella Cream Sauce Recipe >>
Procedure:
1. In a small bowl mix the rub ingredients.
2. Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To insure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher’s twine at 2-inch intervals and secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.
3. Prepare the grill for direct and indirect cooking (450° F hot side; 250° F warm side)
4. Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.
5. Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.
Restaurant: Longhorn Steakhouse
Recipe Type: Authentic
Recipe Author: Longhorn Steakhouse
Original Photograph By:
Source: http://www.longhornsteakhouse.com/flash_assets/pdf/Herb_Rubbed_Tenderloin.pdf
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈