Remove the Tenderloin from the refrigerator at least 1 hour prior to cooking, bringing the meat to room temperature. This ensures the steak is evenly cooked. Remove the Silver Skin from the Tenderloin and tie the tail under using butchers string.
For a slightly cheaper and equally tender alternative, use our Grass Fed Tenderloin Tails.
Prepare the Dry Rub from the following ingredients
- 1/2 Cup ground coffee
- 1/4 Cup brown sugar
- 1 tbs mustard powder
- 1 tbs crushed coriander seeds
- 1 tbs sea salt
- 1 tbs ground black pepper
- 1 tbs chilli flakes
- 1 tbs smoked paprika
Dredge the tenderloin in the dry rub and rest for 20 minutes
Preheat your BBQ so that it is on almost full heat but leave one burner on very low. Place the tenderloin on the hottest part of the grill and allow to sear for 2 minutes without moving. Turn the meat 90 degrees and sear for a further 2 minutes, repeat until all sides are seared, like cooking a sausage (8-10 mins on the hottest part of the grill).
Move the tenderloin to a cooler part of the grill and away from direct heat. Pull the lid down and allow to roast for 15 – 20 minutes.
Test the internal temperature using a meat thermometer. This provides the most accurate result. Remove the tenderloin from the grill once the beef has reached a core temperature of 45 Celsius. If you do not have a meat thermometer, place a metal skewer into the center of the beef for 2 seconds and then onto your bottom lip. It should register ‘warm’ not ‘hot’. Remove from the grill and allow to rest somewhere warm for approximately 15 minutes.
Slice into thick half inch medallions (2 per person) and serve with a crisp green salad or as a steak sandwich on ciabatta with rocket and mustard mayo.
On the grill, the dry rub offers a crunchy texture with a Bitter Sweet Spiciness that compliments the rich buttery beef perfectly. Serves 6-8