Name: Spicy Grilled Beef Tenderloin
Total time: 2 h 30 min
Ingredients: 4 teaspoons pepper; 1 tablespoon dry mustard; 1 tablespoon salt; 1 1/2 teaspoons cayenne pepper; 6 tablespoons olive oil; 5 - 6 pound beef tenderloin , trimmed, patted dry, tail tucked underneath and roast tied with kitchen twine (see below); 1/2 cup prepared horseradish (see note); 1/2 cup sour cream; 1 tablespoon lemon juice; 1 garlic clove , minced; 1 tablespoon finely chopped fresh chives

Why This Recipe Works

When the test kitchen staff roasts a whole beef tenderloin in the oven, we concentrate on adding texture and flavor to this tender and relatively mild-tasting cut. Grilling tenderloin makes sense, as a good sear from a hot grill provides both crusty texture and smoky flavor. We wanted our Spicy Grilled Beef Tenderloin recipe to deliver that texture and flavor—and also introduce the pleasant burn of horseradish. To do this, we bought brined, not creamy, horseradish for this grilled beef tenderloin recipe. Instead of creating a horseradish crust on the surface of the meat, which slipped off on the grill, we rubbed spices—dry mustard, cayenne, and lots of black pepper—into the meat to create a fiery crust that would complement a horseradish serving sauce. To promote even cooking, we tucked the tail of the tenderloin under and tied the roast with kitchen twine every 1 1/2 inches. Mixing brined horseradish with oil, sour cream, cayenne, and lemon juice created a creamy horseradish vinaigrette that lent a cool, spicy kick to the charred, boldly flavored beef.

Before You Begin

Buy brined—not creamy—horseradish for this recipe. See related content for information on trimming a beef tenderloin.

Instructions

Combine pepper, mustard, salt, and cayenne in medium bowl; reserve 1 teaspoon spice mixture. Add 2 tablespoons oil to bowl with remaining spice mixture and stir to combine. Rub oil mixture all over tenderloin. Let stand at room temperature 1 hour.

Heat all burners on high for 15 minutes, then leave primary burner on high and turn other burner(s) off. (For charcoal grill, light 100 coals; when covered with fine gray ash, spread coals over half of grill. Heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate. Arrange tenderloin on hot side of grill and cook, covered, until well browned on all sides, 8 to 12 minutes. Slide meat to cool side of grill and cook, covered, until meat registers 125 to 130 degrees (for medium-rare), 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 15 minutes.

Meanwhile, combine horseradish, sour cream, lemon juice, garlic, and reserved spice mixture in bowl. Slowly whisk in remaining oil and add chives. Slice beef and serve, passing horseradish sauce at table.