- Preparation: 20 minutes/BBQ: 20 minutes
- Core temperature 50 degrees
- BBQ temperature not relevant
- Direct
Quick step by step guide
Step 1: Remove the silverskin from the tenderloin. Soak the dishcloth in the red wine, use half of the bottle.
Step 2: Spread the salt over the dishcloth, about 1 cm thick. Sprinkle with grinded pepper. Place the tenderloin on the salt and gently roll it up. Tie the whole thing up with butcher’s rope.
Step 3: Fill the BBQ to the brim with coal and light the coals. Then put the tenderloin directly on the coals. Do not forget to place a heat-resistant core thermometer in the thickest part of the tenderloin. Turn the tenderloin every 4/5 minutes until the core temperature is 40 degrees. With a tenderloin of 1.5 kg this will take about 20 minutes.
Step 4: Remove the tenderloin from the coals and let it rest until a core temperature of 50 degrees has been reached (about 5 minutes). Meanwhile, grill 2 corn cobs directly on the coals. Turn every minute until they are almost black.
Step 5: Cut the tenderloin in the thickest part and break the salt crust. Remove the pieces of dishcloth and clean the tenderloin as much as possible. Cut the tenderloin into thick slices. Cut a lime in half and scrape the corn until the black parts are gone. Serve with the remainder of the red wine and enjoy!
Explanation guide with pictures
Step 1
Remove the silverskin from the tenderloin. Use a filleting knife and pass it under the silverskin. Then cut left / right so that the skin comes loose from the rest of the meat. Soak the dishcloth in the red wine. A half bottle is enough. Use an oven dish for convenience.
Step 2
Spread the salt over the dishcloth and make a layer of about 1 cm thick. Make sure that the salt touches the edge on one side. Sprinkle ground pepper over the salt. Place the tenderloin on the salt and gently roll it up. It is very similar to making sushi. Tie the whole thing together with butcher’s rope. Do not forget to fold the ends slightly inwards.
Step 3
Fill the BBQ to the brim with coal and light the coals. Then put the tenderloin directly on the coals. Do not forget to place a heat-resistant core thermometer in the thickest part of the tenderloin. Use a sharp knife to make a small opening in the dishcloth so the probe can pass through. Turn the tenderloin every 4/5 minutes until the core temperature is 40 degrees. With a tenderloin of 1.5 kg this will be about 20 minutes. Keep an eye on the thermometer. The dishcloth will partially burn sooner or later, keep an eye on this as well. The whole tenderloin will also harden, after all the salt becomes a crust.
Step 4
Remove the tenderloin from the coals and let it rest until a core temperature of 50 degrees has been reached (about 5 minutes). Let the tenderloin rest outside, the dishcloth will smoke a lot. Meanwhile, grill 2 corn cobs directly on the coals. Turn every minute until they are almost black. Do not be afraid of black spots. This all goes off when scraping with the lime.
Step 5
Cut the tenderloin in the thickest part and break the salt crust. Remove the pieces of dishcloth and clean the tenderloin as much as possible. Remove all the salt and any loose pieces of dishcloth. Cut thick slices of the tenderloin. Garnishing with pepper and salt is not necessary. Cut a lime in half and scrape the corn on the cob until the black parts are gone. Serve with the remainder of the red wine and enjoy!
Grocery list
A good beef tenderloin. In this recipe we use a grain-fed Black Angus tenderloin. Visit Van Linschoten for the best quality beef.
Sea salt, no kitchen salt. Coarse salt is best
Red wine. In this recipe we use this wine from Van Steenderen Wines
Butcher’s thread
A dishcloth
