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Recipe from Weber's Greatest Hits by Jamie Purviance

Garlic and Rosemary Beef Tenderloin With Asparagus Salad and Grilled Eggplant

  • People

    Serves 8 to 10

  • Prep Time

    35 mins

  • Grilling Time

    1 h

  • People

    Serves 8 to 10

  • Prep Time

    35 mins

  • Grilling Time

    1 h

the Ingredients

  • 6 cloves of garlic
  • Salt
  • Pepper
  • Asparagus salad:
  • Approx. 32 stalks of asparagus
  • Vegetable oil
  • 2 onions
  • 1 generous handful of fresh dill
  • Salt
  • Pepper
  • Grilled eggplant:
  • 4 eggplants
  • 5 tablespoons acacia honey
  • ¼ cup vegetable oil
  • Garlic and rosemary beef tenderloin:
  • 1 beef tenderloin, 9 lbs
  • 5 teaspoons vegetable oil
  • 8 sprigs of fresh rosemary

Instructions

  • 01Remove any sinew from the beef tenderloin. Score the fat and brush with oil. Wash the rosemary and chop the leaves. Peel and finely chop the garlic. Rub the beef tenderloin well with garlic and rosemary, and season with salt and pepper. Place it in the roast rack.
  • 02Rinse the asparagus thoroughly and snap off the bottoms. Coat them with a little oil. Peel the onions, rinse the dill, and finely chop both.
  • 03Rinse the eggplants and cut into wedges. Place them in a bowl and toss with the acacia honey and oil.  
  • 04Prepare the grill for indirect cooking over medium heat (350-450°F). Position the roast rack holder and beef tenderloin in the center of the cooking grate. Insert the iGrill probe into the middle of the tenderloin and set it to the desired core temperature – 136°F for medium. It will take about 1 hour and 20 minutes.
  • 05Remove the meat from the grill and allow to rest for 15-20 minutes on a cutting board.
  • 06Place the asparagus at the sides of the cooking grate and cook over direct heat for approx. 3 minutes – only on one side. Remove them.
  • 07Grill the eggplant wedges over direct heat for about 3 minutes on each side. Move them into the center of the cooking grate and cook over indirect heat for about 5 minutes, until soft
  • 08Toss the grilled asparagus with chopped dill and onion, and season with salt and pepper. Once the meat has rested, cut it into slices, and serve with the grilled eggplant and asparagus salad.
Ingredients
Instructions