BEEF TENDERLOIN - ASIAN MARINATED Recipe

6

Ingredients

3 to 4 lbs. organic beef tenderloin, trimmed
2 C. sparkling blanc de noirs
1/2 C. Worcestershire sauce
1/4 C. tamari
2 to 3 T. minced garlic
2 to 3 T. minced fresh ginger
Juice of 1 blood orange
2 stalks of lemongrass, cut like a broom to expose more surface
1 to 2 T. golden syrup, or light corn syrup
Salt and freshly ground pepper

Preparation

Step 1

Whisk together the liquids, garlic, ginger and lemongrass. Refrigerate and marinate the tenderloin in this mixture for 3 to 4 hours.

Prepare the grill, arranging hot coals on one side only. Drain off the marinade and pat the beef dry. Season it lightly with salt and pepper. Sear the tenderloin directly over the hot coals on all sides until it is browned, about 20 minutes, then move it over indirect heat and cover until it is cooked to medium-rare, about 45 minutes in all.

Remove from heat when meat reaches 130F on a meat thermometer inserted into the center; tented with foil, the temperature will rise to 140 to 145 F. Let it rest for 15 minutes before slicing it into half-inch rounds.