Hope everyone had a good weekend. Yesterday our downstairs A/C unit went out, but we were able to get it fixed by 7pm – THANK GOD – since I told Jen I would cook beef tenderloin which is one of her favorites. Now nothing is better than a nice white wine cream sauce to go with it. For all your grill lovers out there, this is a perfect weekend grilling recipe.

Let’s cook!

Rub:

1 tablespoon dried tarragon

1 teaspoon dried thyme

1 teaspoon dried sage

2 teaspoons coarse black pepper

2 teaspoons kosher salt

1 whole beef tenderloin (3 – 4 lbs)

olive oil

Sauce:

1/4 cup minced shallots

1/2 cup rice wine vinegar

1 teaspoon dried tarragon

1 teaspoon dried thyme

1/2 cup dry white wine

1/2 cup chicken broth

1/2 cup heavy cream

2 tablespoons dried parsley

In a small bowl mix the rub ingredients.

Tie the tenderloin with butcher’s twine at 2-inch intervals.

Lightly coat the meat with olive oil then season all over with the rub.

Let rest at room tempature for 1 hour before grilling. Good time to start the sauce.

In a large skillet over hight heat, combine the shallots, garlic, vinegar, tarragon, and thyme, and cook until the vinegar evaporates- about 5 minutes. Be sure to stir often.

Add the broth and wine and boil until reduced by half, approximately 5 – 6 minutes.

Add the cream and boil until the surface is covered with bubbles.

Remove from the heat and set aside. Time to fire up the grill!

Sear the tenderloin over medium heat for 15 minutes. I turned the tenderloin a quarter turn every 3 minutes.

After 15 minutes, let the tenderloin cook over INDIRECT MEDIUM HEAT for 20 minutes or until your desired doneness which, in our case, was 120 degrees. Remove from the grill, wrap with foil, and let rest for 10 minutes which will help the meat temperature rise an additional 5-10 degreees.

Reheat the sauce over medium heat and add the parsley.

Time to plate the main dish! Snip and remove all the twine. Cut the meat into 1 inch slices and the pour the sauce over the meat.

Here is a close-up:

Happy Cooking!