vChinois Beef

By Shaylie

Purchase Asian ingredients at a well-stocked supermarket or a Chinese grocery store. As an alternative to the dark soy sauce, use 4 teaspoons soy sauce and 3/4 teaspoon dark molasses

Ingredients

• 2/3 cup prepared hoisin sauce
• 1/3 cup dry red wine
• 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 1-1/2 tablespoons dark soy sauce
• 1-1/2 teaspoons Asian red chili sauce or paste
• 6 cloves garlic, pressed or minced
• I tablespoon coarsely chopped fresh or crumbled dried rosemary leaves
• 1 fat-trimmed, center-cut beef tenderloin (3-1/2 to 4 lb.)
• Fresh rosemary or parsley sprigs

Details

Servings 6

Preparation

Step 1

Mix hoisin sauce, wine, oil, mustard, soy sauce, chili sauce, garlic, and chopped rose-mary leaves.
2. Reserve 3/4 cup of the hoisin mixture. Place remaining hoisin mixture and beef in a heavy plastic food bag, seal, and turn over to mix well. Let beef stand at least 30 min¬utes, or chill beef and covered hoisin mix¬ture up to I day.
3. In a charcoal barbecue with a lid, mound and ignite 40 charcoal briquets on firegrate. When briquets are dotted with gray ash, about 15 minutes, divide in half and push equally to opposite sides of firegrate. Place a drip pan between coals. Add 5 briquets (10 total) to each mound of coals. Set grill 4 to 6 inches above coals. Lift beef from bag and set on grill directly over pan. Cover barbecue and open dampers. Save mari¬nade for basting.
On a gas barbecue, adjust gas for indirect cooking (no heat down center) and set a drip pan in center. Set grill in place. Turn heat to high. Close lid and heat until barbe¬cue is hot, about 10 minutes. Lift beef from bag and set on grill directly over pan. Cover barbecue. Save marinade for basting.
4. Cook beef, basting once or twice with reserved marinade, until a thermometer inserted in the center of the thickest part registers 135° for rare, or 140° for medium, 35 to 50 minutes.
5. Transfer beef to a platter; keep warm and let rest 5 to 10 minutes.
6. Mix reserved hoisin mixture with 1/4 cup water and bring to a boil. Pour into a small bowl. Garnish beef with fresh rosemary sprigs. Slice beef and serve with sauce to add to taste.