For Labor Day Weekend Dom and Mark smoked Big ‘Ol Beef Loins from Colorado Craft Beef for the crew. This is the cut of meat that you get filet mignon from! We wanted to make sure everyone at Grilla got a fantastic lunch before we sent them on an extended weekend! Watch the video to see how we made delicious Rosemary Garlic Butter Steaks for everyone at our Holland Showroom!
We’re going to be doing some awesome beef tenderloins from our friends over at Colorado Craft Beef. These things are enormous now, this is the same cut of meat that you get a filet mignon from.
Alright y’all so we got our two big old beef loins seasoned and slathered. Throwing them on the Silverbac and we are waiting for those to come up to temp. We’re looking for a medium-rare on these, so we’re going to pull them off right around 130.
Now you got to be careful because the ends of those beef loins are going to be a little bit thinner than the center of that. So when you fold it over and when you put it in your grill, make sure to keep checking both sides and the center separately to make sure that you’re able to pull something off. Cut something if you absolutely have to to avoid it getting overdone. Then again if you’re cooking for a bunch of people some might like it more well done, some may like it a little bit less. So having a little bit of inconsistency can be alright if you know exactly who you’re cooking for.
But all that aside let’s tell you guys a little bit about what we did to these things. If you paid attention to our tri-tip video released a week or so ago, that video is going to be pretty similar to how we treated our beef loins except none of the spicy stuff was added to this.
So basically what we did: rubbed it down with a little bit of mustard, some beer mustard. We got some of our salt, that rock salt, a little bit of pepper (just normal stone ground pepper) and then we added on just a little bit of beef rub. Kept everything super light on this because in just a little bit, as we get closer to the end here, we’re gonna pour a little bit of rosemary garlic butter that we’re gonna make. All you gotta do to make that rosemary garlic butter is just take about a stick or two of butter, about a tablespoon or two depending on how many sticks you put in of garlic, and then a sprig or two of fresh rosemary as well.
This is one of those things that is all taste to you, so if you don’t like a lot of garlic or if you like a ton of garlic you get to choose how much you’re putting in that butter sauce.
It’s tempting to just dive in and feast on slices of your fresh-from-the-grill rosemary garlic roast beef. But you probably want something to accompany the meal.
If you’re looking for side dishes that go well with this sensational meat, you can’t go wrong with any type of potato, whether it’s baked, mashed or roasted. Plenty of rosemary garlic butter sauce and a dollop of sour cream and chives on top will make your potatoes pop.
Another favorite beef tenderloin pairing is anything from the produce department, nearest farmers market stand or your home garden. Sear up some veggie kebabs made with chunks of zucchini, onions, whole mushrooms and peppers. You can also add in a little pineapple for a dash of exotic sweetness and flavor.
Finally, offer up some crusty bread or rolls. Bonus points if you make your bread by hand on the same day.
Your beef tenderloin is the star of this show but don’t underestimate rosemary as a supporting player, though. Rosemary and beef have a long history together because rosemary holds up well against beef’s strong presence.
What makes rosemary the ideal seasoning to set off your grilled meat? First, it’s robust and earthy. You might be reminded of balsam Christmas trees or even lavender undertones after taking a whiff of a rosemary sprig.
Second, rosemary doesn’t fade into the background. It reminds you that it’s here to stay, which is perfect when you’re finishing off your garlic beef with a buttery bath.
Do you want to include other herbs as part of your final product? Thyme and oregano make nice partners for rosemary.
Beef tenderloins aren’t difficult to find, no matter what part of the country you live in. Still, you might need a last-minute sub.
Some good cuts to give you basic beef tenderloin overtones in this recipe include ribeye roasts and sirloin butts. Just make sure the cut of meat you choose isn’t too fatty, or ask your butcher to trim a good portion of the fat.
If you’re leaning away from red meat this week, a port tenderloin can steal the show as well. It’ll be a little less fleshy, and you’ll have to cook the pork meat thoroughly to stay within food safety guidelines. Just make sure not to overcook your pork, so it stays tender.
Are you ready to fire up the grill? Read on to find out how to win hungry hearts with this pitmaster specialty!
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