Beef Tenderloin with Grilled Apples

Beef Tenderloin with Grilled Apples

  • PREP TIME: 15 min
  • COOK TIME: 25 min
  • Serves: 4

Beef Tenderloin with Grilled Apples

  • PREP TIME: 15 min
  • COOK TIME: 25 min
  • Serves: 4

PAIR WITH

Availability varies by market

Rickard's Red

or other ROBUST & MALTY beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes.  The mildly sweet essence of roasted malt is a perfect match for the grilled tenderloin and the beers light caramel flavour is a beautiful companion with the sweetness from the apples.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 kg piece of beef tenderloin, whole
  • 1 bottle (341ml) Rickard's Red (optional) 
  • 1 tbsp. (15g) dark brown sugar
  • 2 tsp.  (10g) sweet smoked paprika
  • 1 tsp. (5g) chili powder
  • 2 tsp. (10g) coarse kosher salt
  • 1 tsp. (5g) ground black pepper
  • 2 tbsp. (30ml) vegetable oil
  • 4 honey crisp apples, cut into 2 centimeter slices and cored
  • ¼ cup (65ml) melted butter
  • 2 tbsp. (30g) cinnamon
  • ¼ cup (65ml) honey
  • ½ lemon, juiced

Directions

  • Heat the BBQ to high heat.
  • In a small bowl, combine the sugar, Rickard's Red (optional), paprika, chili powder, salt and pepper.
  • Rub the beef tenderloin with the spices and let sit for 10-15 minutes.
  • Rub the oil on the BBQ and grill the tenderloin for 2 minutes on each side, then reduce the heat to medium.
  • Continue to grill until an instant-read thermometer reads 130 degrees Fahrenheit for medium-rare, about 20 minutes, turning occasionally.
  • Transfer beef to a cutting board, cover loosely with foil and let rest for 15 minutes.
  • Meanwhile, brush the apple slices with the melted butter on both sides and grill for 3-4 minutes per side, until lightly charred.
  • Remove from grill, drizzle with honey, cinnamon and lemon juice and serve with the beef.

Rickard's Red
Availability varies by market
  • STYLE:Irish-style Ale
  • ABV:5.2%
  • TASTE:Sweet caramel malt flavours with pleasant hop bitterness.

PAIR WITH

Rickard's Red

or other ROBUST & MALTY beers

Including beer in your cooking is a great way to unlock new flavours, adding a whole new layer to your favourite recipes.  The mildly sweet essence of roasted malt is a perfect match for the grilled tenderloin and the beers light caramel flavour is a beautiful companion with the sweetness from the apples.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 kg piece of beef tenderloin, whole
  • 1 bottle (341ml) Rickard's Red (optional) 
  • 1 tbsp. (15g) dark brown sugar
  • 2 tsp.  (10g) sweet smoked paprika
  • 1 tsp. (5g) chili powder
  • 2 tsp. (10g) coarse kosher salt
  • 1 tsp. (5g) ground black pepper
  • 2 tbsp. (30ml) vegetable oil
  • 4 honey crisp apples, cut into 2 centimeter slices and cored
  • ¼ cup (65ml) melted butter
  • 2 tbsp. (30g) cinnamon
  • ¼ cup (65ml) honey
  • ½ lemon, juiced

Directions

  • Heat the BBQ to high heat.
  • In a small bowl, combine the sugar, Rickard's Red (optional), paprika, chili powder, salt and pepper.
  • Rub the beef tenderloin with the spices and let sit for 10-15 minutes.
  • Rub the oil on the BBQ and grill the tenderloin for 2 minutes on each side, then reduce the heat to medium.
  • Continue to grill until an instant-read thermometer reads 130 degrees Fahrenheit for medium-rare, about 20 minutes, turning occasionally.
  • Transfer beef to a cutting board, cover loosely with foil and let rest for 15 minutes.
  • Meanwhile, brush the apple slices with the melted butter on both sides and grill for 3-4 minutes per side, until lightly charred.
  • Remove from grill, drizzle with honey, cinnamon and lemon juice and serve with the beef.