Herbed Beef Tenderloin

HERBED BEEF TENDERLOIN
Longhorn Steakhouse Recipe

Serves 10-12

1 whole beef tenderloin, 4-6 pounds
olive oil

Portabella Cream Sauce
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

To make the rub: In a small bowl mix the rub ingredients.

To cook the meat:  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 ensure 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.

Prepare the grill for direct and indirect cooking (450 degrees hot side; 250 degrees warm side)

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 degrees), 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.

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.

To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.  Add heavy cream and stir to combine.  After 2 minutes add the chives.

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Beef Brisket Sandwich

BRISKET SANDWICH
Lone Star Steakhouse Copycat Recipe

2/3 cup cider vinegar
2 teaspoons ground red pepper
2 teaspoons steak sauce
1 1/2 pound trimmed beef brisket
2 tablespoons paprika
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon granulated sugar
1/2 teaspoon ground cloves
6 hard rolls

Combine vinegar, pepper and steak sauce; reserve, cover and refrigerate 1/2 cup of mixture for “mop” sauce. Add steak to remaining mixture and marinate 6-8 hours or overnight.

In small bowl, combine paprika, onion powder, chili powder, garlic powder, sugar and cloves; set aside. Remove steak with tongs, shaking off excess marinade; pat brisket dry with paper towels; place on plate. Discard any remaining marinade.

Spread spice mixture evenly over steak, rubbing into meat. Cover with plastic wrap; refrigerate 4 hours. Remove and let stand at room temperature 30 minutes.

Soak 2-3 handfuls hickory or mesquite wood chips in water 1 hour; drain. Prepare grill for a low, long-burning fire. Sprinkle drained wood chips onto coals and grill brisket until well browned on both sides, about 10 minutes. Cover grill and continue cooking 10 minutes. Turn meat and baste with 1 tablespoon reserved “mop” sauce; cook 10 minutes more.

Remove meat and wrap in double layer of heavy foil, leaving an opening in top of foil. Pour remaining “mop” sauce through opening; return packet to grill, cover and continue cooking until meat is very tender, 2-2 1/2 hours, basting meat occasionally with “mop” sauce at bottom of foil packet and replenishing wood chips and coals as needed.

Remove packet and let stand 10 minutes; cut into thin slices or, if you prefer “pulled” barbecue, flake meat into strands with fork. Divide evenly among rolls and serve.

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