Grilled beef tenderloin is delightful eaten hot, but it’s also perfect for refrigerating and serving nice and cold on a hot day. Food & Wine’s Justin Chapple likes it best eaten with a cool, creamy horseradish-spiked buttermilk sauce. Slideshow: More Beef Recipes 

Justin Chapple
Justin Chapple
August 2017

Gallery

Credit: Abby Hocking

Recipe Summary

active:
45 mins
total:
2 hrs 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the oil, garlic, fennel, thyme, 1 tablespoon of salt and 2 teaspoons of pepper. Rub the paste over the beef and bring to room temperature, 1 hour.

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  • Light a grill. Grill the roast over moderate heat, turning often, until charred and an instant-read thermometer inserted in the thickest part registers 118°, 35 to 40 minutes. Transfer to a carving board, tent with foil and let cool for 30 minutes. Wrap the roast tightly in foil and let cool completely, then refrigerate overnight.

  • In a bowl, whisk the buttermilk, mayonnaise and the 2 tablespoons of horseradish. Season with salt and pepper. Carve the roast into 1/4-inch-thick slices and serve cold with the buttermilk sauce and more freshly grated horseradish.

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