Serves: 10
Preparation Time: 0:05
Per Serving:
121.3 Calories; 10.6g Fat (78.0% calories from
fat); 4.3g Protein; 2.4g Carbohydrate; 23mg Cholesterol;
182mg Sodium
Recipe By: Mary Witzel
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The “20 minutes on, 20 minutes off, 20 minutes on, 20 minutes off” method yields perfect, uniformly pink beef. This is a favourite at large family gatherings.
2 tablespoons dry mustard
1 6-lb. beef tenderloin
1/2 cup french salad dressing
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12-24 hours before cooking, rinse and pat dry the tenderloin. Sprinkle the meat with mustard, and coat generously with french salad dressing. Place in a glass dish, cover well with plastic wrap, and place in the refrigerator.
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Bring the meat close to room temperature while preparing the barbecue.
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OPTIONAL: Place a drip pan directly over the briquets, and add water. Preheat the barbecue on HIGH, and brush the grids with vegetable oil if grilling directly on the grids, or place the tenderloin on a roast rack (Accessory #50412). Reduce heat to MEDIUM and grill for 20 minutes. Remove the meat from the barbecue to a cutting board, cover with foil, and let stand 20 minutes. Place the meat back on the grill for another 20 minutes, and then let it stand, covered, for a further 20 minutes to reabsorb the juices. Carve and serve with your favourite sauce or condiments.
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