Herb-Crusted Whole Beef Tenderloin with Caramelized Brussels Sprouts, Bacon, and Garlic-Parmesan Potato Gratin
25min
50min
4
780
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Chef's Note
For the best results on your Weber kettle, use a digital meat thermometer to monitor the tenderloin's internal temperature. The key to this dish is achieving a beautiful crust on the outside while maintaining a juicy, medium-rare interior. Let the meat rest the full 10 minutes before slicing to allow the juices to redistribute.
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Ingredients
2 pounds whole beef tenderloin, trimmed
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
4 cloves garlic cloves, minced
2 tablespoons Dijon mustard
3 tablespoons olive oil
1 pound Brussels sprouts, halved
4 slices bacon, diced
1 tablespoon balsamic vinegar
1.5 pounds Yukon gold potatoes, thinly sliced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 pound fresh asparagus, woody ends trimmed
1 whole lemon, zested and juiced
2 tablespoons butter, softened
to taste kosher salt
to taste black pepper
Instructions
- 1
Preheat your Weber kettle grill for indirect cooking with medium-high heat (about 375°F). Place a drip pan in the center of the charcoal grate.
- 2
In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 2 tablespoons chopped rosemary, 1 tablespoon thyme leaves, and 2 minced garlic cloves to create an herb paste.
- 3
Pat the 2-pound beef tenderloin dry with paper towels, then season generously with salt and pepper. Rub the herb paste all over the tenderloin.
- 4
Preheat oven to 375°F for the potato gratin.
- 5
In a medium saucepan, combine 1 cup heavy cream with 2 minced garlic cloves and bring to a simmer. Remove from heat and set aside.
- 6
Butter a 9x9 baking dish. Arrange half of the 1.5 pounds sliced potatoes in overlapping layers. Season with salt and pepper. Pour half the cream mixture over the potatoes and sprinkle with 1/4 cup Parmesan cheese. Repeat with remaining potatoes, cream, and cheese.
- 7
Cover the gratin with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbling.
- 8
While the gratin bakes, place the tenderloin on the grill over indirect heat (not directly over the coals). Close the lid and cook for about 30-35 minutes for medium-rare (internal temperature of 125-130°F), turning once halfway through.
- 9
In a large skillet, cook 4 slices of diced bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
- 10
Add 1 pound of halved Brussels sprouts to the bacon fat, cut-side down. Cook without stirring for 4-5 minutes until caramelized. Stir, season with salt and pepper, and continue cooking for another 3-4 minutes until tender.
- 11
Add the cooked bacon back to the Brussels sprouts, drizzle with 1 tablespoon balsamic vinegar, and toss to coat. Remove from heat and keep warm.
- 12
In a small bowl, mix 2 tablespoons softened butter with lemon zest to create a compound butter. Set aside.
- 13
When the tenderloin is 5 minutes from being done, toss 1 pound of asparagus with 1 tablespoon olive oil, salt, and pepper. Grill directly over the coals for 3-4 minutes, turning occasionally, until tender-crisp.
- 14
Remove the tenderloin from the grill and let rest for 10 minutes tented with foil.
- 15
Drizzle the grilled asparagus with fresh lemon juice and top with a dollop of the lemon compound butter.
- 16
Slice the tenderloin into 1/2-inch thick medallions and serve with the caramelized Brussels sprouts, garlic-Parmesan potato gratin, and grilled asparagus.
Nutrition Information (per serving)
780
45g
38g
52g
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