Holiday Beef Tenderloin : Barbecue Beef

This Barbecue Beef recipe is a definate winner. A real must try for your next garden barbecue.

Wrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

For the paste:

• 1 whole head of garlic
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 1 beef tenderloin, 3-1/2 to 4 pounds
• 3 tablespoons whole pink peppercorns
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

To make the paste:

Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.

Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

Allow the beef tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

Makes 8 to 10 servings.

Thanks to www.ducane.com

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Barbecue Recipe : Steak and Ale Barbecue Beef

This is a quick and easy Steak and Ale Barbecue Beef Recipe

•  2 lbs. ground beef chuck, to serve six
• 1 large sweet white onion, about 3" diameter
• 3 slices stale or oven-dried rye bread
• 1/3 tsp. crushed caraway seeds 1/3 bottle ale, at room temperature
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• white of one fresh egg

Loosen the meat by spreading it on a mixing-board. Peel and scrape the onion. Trim the crusts from the bread and combine it in a bowl with the onion pulp, caraway seeds, ale, salt, pepper and the meat.

Work the mixture with your fingertips until the meat has assimilated the seasoning, bread-pulp and liquid.

Form the meat mixture into patties, beat the egg white lightly and brush on the patties.

Cook on the grill over moderate heat, turning the patties only once. Serve with crispy-toasted rye bread and ale.

courtesy of www.ducane.com

Technorati Tags: barbecue recipe, bbq recipe, Steak Ale Barbecue Beef