This is not a inexpensive meal no matter where you are from… but homo is it good. This beefiness will be like butter. This is peachy served with Grilled Asparagus.

Dipping Sauce

This can exist done the 24-hour interval before or prior to prepping the beef…or afterward you lot put the beefiness on. It's actually up to you lot.

Ingredients

  • 1/2 loving cup sour cream
  • 1/3 cup mayonnaise
  • 3 Tbsp prepared horseradish
  • two Tbsp finely chopped dill
  • 1 Tbsp fresh lemon juice
  • 1 tsp minced garlic
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground blackness pepper

Directions

  1. Mix all the ingredients in a bowl
  2. Encompass and refrigerate until nearly 15 minutes before serving
  3. Prior to serving I like to dish it up into pocket-sized, shallow individual serving bowls (Failing that you can just add a serving spoon and put it in the center of the table)

The Tenderloin

I purchase my tenderloins from my butcher. Information technology is nice going to a good butcher who will actually prep the tenderloin in forepart of you as they cut away the backlog fat and silver skin so you don't have to afterward and you but pay for the actually great, single, solid piece of beef. This is a heart-cut beefiness tenderloin. Depending on the corporeality of people you are feeding it should be 3-4 pounds. Count on about a ½ pound per person and you volition be solid.

Prep the Grills

I apply two grills for this cook simply you can, of course, become away with ane. Run into the note below for using a single grill.

I prep the charcoal Primo to indirect 350 degrees early so it stabilizes at that temperature. I will set the gas grill to sear (otherwise known as f'ing hot) a little after.

The Stuffing of the Beef

Stuffing Ingredients

  • 6 slices of bacon
  • 1 Tbsp minced garlic
  • 1/2 pound of fresh baby spinach (seems like a TON only it seriously reduces in size when cooked down)
  • 1/8 tsp freshly ground blackness pepper
  • 2 Tbsp finely chopped dill

For final prep before grilling

  • Reserve ~2Tbsp bacon fat (come across below)
  • 2 Tbsp finely chopped dill
  • Kosher Salt
  • Freshly basis pepper

Fry upwardly the bacon in a large cast iron pan (or skillet) until crispy. Put the bacon between newspaper towel sheets for now and pour out all but approximately 2 Tbsp of the bacon fatty from the pan and save for afterward. Continue the ii Tbsp of the bacon fat in the pan.

Toss the minced garlic into the pan and melt for about 30 seconds stirring occasionally until it starts to brownish. Add together the spinach. Cook, stirring constantly, until the spinach is wilted which should be just a few minutes. You will think that the spinach is way too much for whatever pan you are using only information technology will shrink down.

Place the spinach and garlic mixture in a bowl. Finely chop the bacon and add it and the ane/8 tsp of black pepper to the spinach mix. Stir the mixture and allow information technology to absurd to room temperature.

Coring the Tenderloin

At present this role always pains me when I know how much I take spent on this meat and how good it is but… Using a long narrow knife you lot are going to basically carve a tunnel through the middle of the beefiness. Past inserting the knife and twisting it you volition exist able to slowly and carefully cut out the core. I start at one end and endeavor to become halfway or better and so start from the other side. If you're butcher was thorough plenty to necktie upward the tenderloin with butcher's twine this is where information technology might come loose on you lot. Once you have taken out the core and you have your little stuffing tunnel you are going to want to stuff as much of that spinach and salary mixture in there from both ends. Make sure yous fill it or you are going to have a gap in the middle.

If the tenderloin isn't tied or the twine it came with is now all askew you are going to want to tie it upward fairly tight to go on that shape.

Here is where that actress 2 Tbsp of bacon fatty comes in. Rub the bacon fat all over the tenderloin and flavour with the dill, salt and pepper. If you forgot to relieve the bacon fat or used some of that pre-cooked salary and then olive oil will do.

The Cook

I sear the beefiness on all sides, which takes about 10 minutes but is really about how well your grill sears. You lot don't really want to cook information technology as well much hither, but get those overnice grill marks on all sides.

I then transfer the tenderloin to the smoker grill, insert the temperature probe (making sure to get it into the meat and not the stuffing), close the chapeau and wait it out.

Go on an center on the temperature but this should accept well-nigh an hour or so from my experience.

Remove the beef from the grill and allow it rest under loosely wrapped foil for 10 minutes. (don't skip this step!)

While the tenderloin is resting you should be taking out the dipping sauce and getting it on the tabular array in whichever fashion you want.

Piece the tenderloin into ~1 inch slices and serve.

Savour.

** Unmarried grill method: But sear over loftier heat on one side of your grill and so motility to the side of the grill that doesn't have flame nether it. Reduce the flame side then that your grill settles on an overall temperature of around 350 degrees. (indirect medium heat)