Sometimes I have to try something new. When I saw a big bunch of spring onions I tried to imagine how I could use it to cook a beef tenderloin.
It didn’t work as I had visualized it but it turned out very good. It was the juiciest steak I had in a while. Just try it for yourself.
- A whole beef tenderloin
- 40 or half a kilo of spring onions
For the dry rub
- 1 part salt
- 1 part ground black pepper
- 1/2 part dried oregano
- 1/2 part dried parsley
- 1/2 part onion granulate
- 1/4 part garlic granulate
- Prepare the beef tenderloin by getting rid of the silverskin and hard pieces of fat on the outside. After that, you square it up by cutting the tapered ends on both sides.
- Rub on a thick coating of mustard on the beef. Mix the dry rub and sprinkle a heavy layer over the mustard.
- Lay out 4 strings of butcher twine and lay the spring onions on top. Put the rubbed beef tenderloin on top of the spring onions and tie it all up.
- Fire up your grill with lump charcoal and 2 zones.
- When the charcoal is fully lit you can put the wrapped up beef tenderloin on top of the hot coals.
- Watch the spring onions and turn over the beef tenderloin when the spring onions are burned at the bottom. When the other side is burned you can take the spring onions of and place the grill grates.
- Stick a thermometer in the meat and place it over indirect heat.
- Cook the beef tenderloin to a core temperature of 52°C (126F) and then let it rest for 20 minutes.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
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