Cajun Grilled Tenderloin With Mustard-Horseradish Cream
We chose to turn this luxurious entrée into an appetizer by thinly slicing the tenderloin and serving it on cocktail buns.
Ingrediënten
Makes 24 appetizer servings or 8 Entrée servings
Prep: 15 min., Grill: 35 min., Other: 2 hrs.
- 1 3½-pound beef tenderloin
- ¼ cup hot sauce
- ¼ cup teriyaki sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Creole seasoning
- Vegetable cooking spray
- Cocktail buns
- Mustard-Horseradish Cream
- Arugula optional
Instructies
- Place tenderloin in a large heavy-duty zip-top plastic bag.
- Combine hot sauce and next 3 ingredients.
- Pour over tenderloin.
- Seal bag; marinate in refrigerator 1½ hours, turning occasionally.
- Remove tenderloin from marinade, discarding marinade.
- Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty.
- Coat food rack with cooking spray; place rack on grill.
- Place tenderloin on rack over unlit side.
- Grill, covered with grill lid, 30 to 40 minutes or until meat thermometer inserted into thickest part of tenderloin registers 145° (medium-rare) or 160° (medium).
- Let stand at least 10 minutes before slicing.
- Serve on buns with Mustard-Horseradish Cream and, if desired, arugula.
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