Grilled beef tenderloin with red wine sauce

Ingrédients

• 800 g beef tenderloin (at room temperature)
• 3 tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, finely chopped
• 4 sprigs fresh thyme
• For the red wine sauce:
• 1 knob of butter
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 200 ml dry red wine
• 200 ml beef stock
• 1 tbsp cranberry jam
• Salt and pepper to taste
• For the roasted winter vegetables:
• 2 parsnips, in large pieces
• 2 red beets, in large pieces
• 200 g Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• Fresh thyme for garnish

Préparation

1. 1

   Take the beef tenderloin out of the fridge 1 hour before grilling so it comes to room temperature. Pat it dry with kitchen paper.Rub the beef tenderloin with olive oil, sea salt, freshly ground black pepper, finely chopped garlic and fresh thyme leaves. Let this sit for 30 minutes.Prepare the barbecue for indirect grilling at about 120°C. Place the beef tenderloin on the indirect zone and close the lid. Cook the meat until an internal temperature of 52°C for medium-rare. This takes about 40 to 50 minutes.Meanwhile make the red wine sauce. Heat a knob of butter in a saucepan over medium heat. Sauté 1 finely chopped shallot and 1 clove of garlic until translucent. Add 200 ml dry red wine and reduce by half. Then add 200 ml beef stock and 1 tablespoon cranberry jam. Let simmer gently for another 10 minutes and season with salt and pepper. Strain the sauce for a smooth, silky texture.Cut the winter vegetables (parsnip, red beet and Brussels sprouts) into large pieces. Toss them with olive oil, salt, pepper and a drizzle of honey. Place them in a grill tray on the barbecue and roast for 25 to 30 minutes, until tender and lightly caramelized.When the beef tenderloin reaches 52°C internal temperature, move it to the direct heat zone. Sear it all around for 2 to 3 minutes for a nice, crispy crust. Use your barbecue tongs so the meat isn't damaged.Remove the beef tenderloin from the barbecue and let it rest for 10 minutes under aluminum foil. Then slice it into nice pieces with a sharp chef's knife on your cutting board.Serve the slices of beef tenderloin with the roasted winter vegetables and the red wine sauce on the side. Garnish with a sprig of fresh thyme for a festive touch. Cheers and enjoy.