"Born to Grill" Brandy-Butter-Infused Grilled Beef Tenderloin

Recipe from Born to Grill, Over 100 Recipes From My Backyard To Yours by Rob Rainford; Appetite by Random House, randomhouse.com; softcover; $27.95

Rob Rainford was born to grill, and now he’s taking grilling to a whole new level. In Born to Grill he brings his barbecue prowess to more than 100 recipes and 20 complete menus from around the world, all designed for hosting family and friends around your backyard barbecue. 

Author and chef Rob Rainford says, “Using an injector can add immense flavor to any meat. I love beef tenderloin and this brandy butter works well for my Brandy-Butter-Infused Grilled Beef Tenderloin.”

Born to Grill Brandy-Butter-Infused Grilled Beef Tenderloin

Serves 6-8

5 pounds beef tenderloin, silver skin removed

Butter sauce, divided use (recipe follows)

3 tablespoons olive oil

Dry rub (recipe follows)

Canola oil for greasing

• Pat the tenderloin dry with paper towels. Inject the tenderloin in several areas with the butter sauce in the flavor injector. Cover tightly in plastic wrap and refrigerate for two hours.
• After two hours, remove from fridge and brush the tenderloin with the olive oil and coat with the dry rub, massaging it into the meat. Set aside at room temperature for 30 minutes.
• Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350 degrees F. to grill the tenderloin. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat. Oil the grate with canola oil. 
• Place the tenderloin on the grill over direct heat to sear it for about 4 minutes per side.
• Move the tenderloin to the cooler part of the grill and baste it with the reserved butter sauce. Close the lid and cook for 12 to 15 minutes for medium-rare to medium, continuing to baste every few minutes. Remove from the grill and let rest for five minutes before slicing.

Butter Sauce 

6 shallots, thinly sliced

7 tablespoons unsalted butter, melted

2 tablespoons brandy

1 tablespoon finely chopped fresh thyme

2 garlic cloves, coarsely chopped

Kosher salt to taste

Pepper, freshly ground, to taste

• Place the shallots, butter, brandy, thyme, garlic, salt and pepper in a blender. Process until smooth and well combined.
• Transfer half the mixture to a flavor injector, reserving remaining mixture for basting.

Dry Rub

3 tablespoons smoked paprika

4 teaspoons onion powder

1 tablespoon garlic powder

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 ½ teaspoons chili powder

Combine all ingredients together.