This recipe takes your steak game to a whole new level with a smoky, tangy, and rich charcoal-infused sauce that pairs perfectly with grilled beef tenderloin. It’s bold, it's punchy, and it might just be your new go-to for steak night.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
Charcoal-Infused Steak Sauce
500 ml (2 cups) sunflower oil
1 small piece of food-safe branded charcoal
1 tbsp French mustard
1 tsp chili flakes
1 tbsp pickle juice
- 1 tbsp PitmasterX beef seasoning
4 eggs
Beef Tenderloin
1 whole beef tenderloin (approx. 1–1.5 kg)
2 tbsp French mustard
- 2 tbsp PitmasterX beef seasoning
- 1 wireless thermometer
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Briefly dip a small piece of branded, food-safe charcoal into the sunflower oil to infuse it with a deep smoky aroma, then discard the charcoal.
- Warm the infused oil slightly (lukewarm, not hot).
- In a tall mixing container, add French mustard, chili flakes, pickle juice, PitmasterX beef seasoning, and eggs.
- Pour in the warm infused oil and blend everything together using an immersion blender until smooth and creamy — your rich, smoky steak sauce is ready.
- Set the sauce aside and prep the beef tenderloin by brushing it all over with French mustard, then season it generously with PitmasterX beef seasoning.
- Insert a wireless thermometer into the center of the tenderloin.
- Fire up your BBQ and set it for indirect heat at 140°C (284°F).
- Place the tenderloin on the grill and cook until the internal temperature reaches 54°C (129°F) for a perfect medium rare.
- Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
- Slice the tenderloin into thick, juicy cuts and serve with a generous spoonful of the charcoal-infused steak sauce.
