- 1 [6-pound / 2.7-kg] beef tenderloin, of 5 to 6 inches [10 to 12.7 cm] in diameter
- 2 tablespoons [30 mL] dry mustard
- 1/2 cup [125 mL] French salad dressing
- Olive oil, for the barbecue rack
|
- Twelve [12] to 24 hour before barecueing, rinse then pat dry beef tenderloin using paper toweling.
- Sprinkle beef tenderloin with dry mustard, then generously coat tenderloin with French salad dressing.
- Transfer beef tenderloin into a glass dish and well cover with plastic wrap; refrigerate until ready to barbecue.
- Before barbecueing, bring beef tenderloin almost to room temperature, while preheating barbecue.
- Preheat barbecue to high heat then leave barbecue to heat for 10 to 15 minutes.
- Lower to medium heat and brush barbecue rack with olive oil.
- Transfer beef tenderloin directly onto hot barbedue rack, at a 30 to 40 degree angle.
- Barbecue for 20 minutes turning beef of one third of a turn every 6 1/2 minutes.
- Transfer beef tenderloin onto a hot plate, cover with al foil and leave beef to rest for 20 minutes [leave barbecue to heat].
- Transfer beef tenderloin back onto hot barbecue rack, at a 30 to 40 degree angle, opposite to the first angle and barbecue for 20 minutes more, turning beef of one third of a turn every 6 1/2 minutes and coating beff with juices from the resting plate.
- Transfer done beef onto a wooden cuttin board; cover beef with al foil, then with a kitchen towel to isolate.
- Leave to rest for 10 minutes before slicing, and serve.
|
