*  Exported from  MasterCook  *

                         Grilled Beef Tenderloin`

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Main Dish
                Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Clyde's Herb Rub-----
   2      Tbsp          Fresh Parsley * -- chopped
   1 1/2  Tsp           Kosher Salt (Coarse)
   1 1/2  Tsp           Black Pepper -- coarsely ground
   3      Cloves        Garlic -- crush thru' a press
   1      Tsp           Sweet Hungarian Paprika
   2                    Bay Leaves, Pulverized In A Spice Grinder
     1/2  Tsp           Dry Mustard
     1/4  tsp           Ground Hot Red (Cayenne) Pepper
                        ------------------------------------------
   1      (4-Lb)        Beef Tenderloin, Trimmed
                        -----Clyde's Moppin' Sauce-----
   1      C             Beef Stock, Prefer Homemade Or Low-Sodium
     1/4  C             Dry Red Wine
     1/4  C             Worcestershire Sauce
   3      tbsp          Prepared Barbecue Sauce
   2      tbsp          Vegetable Oil
   1                    Jalapeno, Fresh, Minced, Seeds Removed **
   2      cloves        Garlic -- crushed
                        ------------------------------------------
                        Chuckwagon Tomato Sauce -- (see recipe)

* Squeeze dry in a towel.
** Remove seeds if a milder sauce is desired.

1. Make the dry rub: In a small bowl, combine all the ingredients. Rub the
tenderloin with the dry rub. Tie the tenderloin crosswise and lengthwise
with kitchen twine. (The roast can be prepared up to 6 hrs ahead, covered
and refrigerated.)
2. Make the BBQ moppin' sauce: In a medium bowl, combine all the
ingredients. (This sauce can be prepared up to 1 day ahead, covered and
refrigerated.)
3. Place a 13 by 9-inch disposable aluminum foil pan on 1 side of the
bottom of a charcoal grill. Pour 1 inch of water into the pan. Bank
charcoal briquets on the empty side of the grill, and make a hot charcoal
fire.
4. Cook the tenderloin on a lightly oiled grill over the coals, turning
and brushing with the moppin' sauce about every 5 mins, until all sides
are seared, about 15 mins total. (Sear each section of the tenderloin
before brushing with the sauce--moisture inhibts searing.) Move the
tenderloin over the pan and brush well with the sauce. Cover the grill and
cook until a meat thermometer reads 125 F for medium-rare meat, about 20
more mins. (Check the meat's temperature frequently to avoid overcooking.)
5. Let the tenderloin stand for 10 mins before removing the kitchen twine.
Carve crosswise into 1/2-inch-thick slices and serve with the tomato
sauce, if desired.

Makes 8 to 10 servings from Clyde Nelson of The Home Ranch of Clark, CO.

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