Beef Tenderloin with Grilled Apples
Availability varies by market
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.
- 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
- 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.