A beef tenderloin roast can be a meal that your guests remember for years to come. Additionally, beef tenderloin roasts are faster cooking, smaller, leaner, and more tender than a rib roast.
My December assignment for SABER Grills, our gas grill sponsor, was beef tenderloin for the holiday table. I came up with this straightforward yet delicious Peppered Beef Tenderloin with Red Wine Portobello Sauce.
I used a "reverse pan seared" technique. In addition to the usual benefits of a reverse sear, the reverse pan searing has a few advantages.
- Using cast iron gets an even crust when searing.
- Using the cast iron as your indirect shield preheats it for the sear.
- Best of all, you can use the sucs (brown bits in the pan) to create delicious pan sauces.
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| The reverse pan sear set up that I used on my SABER 1500 Elite SSE. |
You will find the full recipe for Peppered Beef Tenderloin with Red Wine Portobello Sauce on the SABER Grills website.
