Pepper-Crusted Beef Tenderloin

For the Potato Packets

• 16 small fingerling or baby Yukon Gold potatoes, halved lengthwise


• 12 garlic cloves, peeled


• 4 strips of bacon, cut into 1/2–inch pieces


• 2 tablespoons extra-virgin olive oil

For the Beef Tenderloin

• 1 tablespoon freshly cracked black pepper


• 1 tablespoon pink peppercorns, crushed finely


• 2 tablespoons kosher salt


• 2 tablespoons olive oil


• One (2 1/2-lb) center-cut beef tenderloin roast – trimmed and tied

Preparation Directions

1. Prepare the Spice Rub:
   
   
   
   • In a small bowl, stir together the black pepper, crushed pink peppercorns, and salt. Add the olive oil and stir to combine. Rub this spice mixture evenly over the beef tenderloin, ensuring it is well-coated.
   
   
   
   


2. Prepare the Potato Packets:
   
   
   
   • Lay two large pieces of aluminum foil, facing separate directions, on a work surface. Assemble two packets by placing half of the bacon pieces in the center of each foil preparation. Add half of the potato halves on top of both piles of bacon, along with half of the garlic cloves. Season with salt and pepper, then drizzle 1 tablespoon of olive oil over each pile. Toss to coat. Seal each packet tightly.
   
   
   
   

Cooking Directions

1. Preheat the Grill:
   
   
   
   • Preheat your Twin Eagles Grill so that one half is on high heat, and the other side is on medium heat. Place the potato packets on the medium-heat side and cook, turning every 15 minutes, for about 40 minutes.
   
   
   
   


2. Sear the Beef Tenderloin:
   
   
   
   • While the packets are cooking, sear the beef tenderloin on the hot side of the grill until well-browned, turning often. This should take approximately 15 minutes. Move the beef to the coolest part of the grill, tenting it with aluminum foil.
   
   
   
   


3. Grill to Perfection:
   
   
   
   • Grill the beef tenderloin until a meat thermometer inserted diagonally into the center registers 120°F for medium-rare, about 10 minutes.
   
   
   
   


4. Rest and Slice:
   
   
   
   • Remove the tenderloin from the grill and let it rest on a cutting board, tented with aluminum foil, for 10 minutes. Slice the beef thinly.
   
   
   
   


5. Serve:
   
   
   
   • Plate the Pepper-Crusted Grilled Beef Tenderloin slices on top of the flavorful potato packets.
   
   
   
   

Enjoy the Culinary Excellence

The Pepper-Crusted Grilled Beef Tenderloin is a celebration of rich, smoky, and spicy flavors that delight the senses. Whether it's a special occasion or a weekend barbecue, this steak will impress and satisfy your cravings for a perfectly grilled masterpiece. So, get ready to enjoy the culinary excellence that this recipe delivers for any special occasion!

Recipe from Twin Eagles Grills

Add A Dessert That's Simply Divine

Indulge in the rich flavors of summer with our mouthwatering cast iron peach cobbler recipe featuring a delightful twist. Baked to perfection in a seasoned cast iron skillet, this dessert boasts caramelized peaches nestled beneath a buttery, golden biscuit topping. Experience the perfect blend of sweet and savory in every bite.

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