CHEF SAM BERG Chargrilled Beef Tenderloin
- Prep time 25Min
- Cook time 45Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Tenderloin
- Serves 10
Pro Tips
Ingredients
Beef
- 2kg Beef Eye Fillet
Other Ingredients
- 1 small bunch thyme
- 1 small bunch rosemary
- Olive oil for brushing
- Sea salt and freshly cracked black pepper
Serving Suggestions
- Roast Vegetables
- Chargrilled asparagus
- Jus
- Pickled vegetables
- Watercress
- Miso mayonnaise
- Steamed rice
Method
- Trim any fat and sinew from the fillet. Tie thyme and rosemary bunches together. Dip herb brush in oil, brush fillet lightly with oil. Season with salt and pepper.
- Heat the barbecue to a high heat, place beef fillet on the barbecue and sear for 15 minutes, turning every 3-4 minutes. Move fillet to an indirect heat, cover with the barbeque lid and cook, turning once.
- Cook beef until core temperature is between 58°C - 65°C for medium or until cooked to your liking. Remove beef to a carving board, cover loosely with foil, leave to rest for 10 minutes.
- Slice beef into 10mm thick slices, serve with roast vegetables, chargrilled aspargus and jus.
