Wood Fired Beef Tenderloin Recipe

Directions for Wood Fired Beef Tenderloin

1. 1

   Prepare the Beef Tenderloin

   Preheat your wood-fired grill or oven to high heat. Season the beef tenderloin generously with salt and black pepper. Sear the beef on all sides until browned, about 4-5 minutes.

2. 2

   Make the Gorgonzola Crust

   In a bowl, mix the Gorgonzola cheese and breadcrumbs together. Once the beef is seared, remove it from the grill and top it with the Gorgonzola mixture, pressing it gently onto the surface.

3. 3

   Cook the Beef

   Return the beef to the grill, indirect heat side, and cook until it reaches your desired doneness (medium-rare is about 125°F), approximately 20-30 minutes, depending on thickness.

4. 4

   Prepare Confit Fingerlings

   In a saucepan, combine fingerling potatoes, garlic, olive oil, thyme, and salt. Cook on low heat, covered, until tender, about 30-40 minutes.

5. 5

   Coal Roast Romanesco

   Wrap the romanesco in foil with a drizzle of olive oil, salt, and pepper. Place it in the coals for about 15-20 minutes until tender.

6. 6

   Crispy Leeks

   Slice leeks into thin rings and rinse well. In a skillet, heat olive oil over medium heat. Fry the leeks until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

7. 7

   Make Sauce Bordelaise

   In a saucepan, reduce the red wine with thyme until it thickens. Add beef stock and simmer for 15-20 minutes. Finish with butter for richness.

8. 8

   Serve

   Slice the beef tenderloin and serve with confit fingerlings, coal roasted romanesco, crispy leeks, and drizzled with sauce bordelaise.