RIBS & ROASTS
FOR THE HORSERADISH SAUCE
½ cup sour cream
13 cup mayonnaise
3 Tbs. prepared horseradish
2 Tbs. finely snipped
fresh dill
1 Tbs. fresh lemon juice
2 cloves garlic, minced
¼ tsp. kosher salt
¼ tsp. freshly ground
black pepper
FOR THE TENDERLOIN
6 slices bacon
3 to 4 large cloves garlic,
minced (about 1 Tbs.)
½ lb. fresh baby spinach
3 Tbs. raisins
Freshly ground black pepper
1 3- to 3½-lb. center-cut
beef tenderloin
2 Tbs. finely snipped fresh dill
Kosher salt
MAKE THE SAUCE
Whisk together the sour cream, mayonnaise,
horseradish, dill, lemon juice, garlic, salt, and
pepper in a medium bowl. Cover and refriger-
ate for at least 20 minutes before serving.
MAKE THE TENDERLOIN
Put the bacon in a large skillet. Cook over
medium heat, turning occasionally, until
crispy and golden, about 10 minutes. Drain
on paper towels. Pour off and reserve all
but 2 Tbs. of the fat. If your bacon was so
lean that it did not render 2 Tbs. of fat, add
enough olive oil to make 2 Tbs. Add the garlic
to the fat in the skillet and cook for about
30 seconds, stirring occasionally. Throw in
the spinach and cook until the spinach is
wilted, 1 to 2 minutes, stirring constantly.
Transfer the spinach mixture to a medium
bowl, then stir in the raisins and 18 tsp. pepper.
Finely chop or crumble the bacon and add
it to the bowl. Stir the mixture and let cool to
room temperature.
About 30 minutes before grilling, remove
the tenderloin from the refrigerator. Using a
fillet knife or boning knife, trim off excess fat
and the silverskin, then use a long, narrow
knife to butterfly the tenderloin. Add the spin-
ach mixture to the opened tenderloin. Take
kitchen twine and tie the beef tightly into an
even cylinder. Lightly brush the beef all overwith the reserved bacon fat. Season with the
dill, salt, and pepper.
Oil the grill racks. Preheat your grill using all
burners set on high and with the lid closed for
10 to 12 minutes.
When the grill is hot, cut off the center or
back burner and adjust the heat to medium.
Place the tenderloin on the grill, close the
lid, and sear over direct heat for 15 minutes,
turning a quarter turn once every 3 to
4 minutes.
Continue to grill over indirect heat until
cooked to the desired doneness, 20 to
30 minutes longer for medium rare, turning
once. Remove from the grill and let rest for
5 to 10 minutes. Cut into 1-inch-thick slices
and serve warm with the sauce.florentine stued beef tenderloin
For many of us, beef without the bitter, sharp contrast of spinach is just a bland experience. Well, instead of making it a side
dish, we’re going to put it right in the middle. While the spinach stuffing flavors the tenderloin, the juices from the tenderloin add
interest to the stuffing. Serves 6 to 8buying beef
tenderloin
Beef tenderloin is a widely
available cut of meat. Try to
get a center-cut piece (often
referred to as a Château-
briand) because it’s evenly
thick from end to end, which
makes for easy stuffing and
even cooking. Look for a
solid, nicely trimmed piece
of meat without any gouges
or slashes.40 GRILLING 2019