Ease of preparation rating: Medium
Yield: 6-8 servings
INGREDIENTS:
1 x 5 lbs (2.3 kg) beef tenderloin, silver skin removed
2 teaspoons (10 ml) pink peppercorns
2 teaspoons (10 ml) Szechwan peppercorns
1 teaspoon (5 ml) black peppercorns
1 tablespoon (15 ml) fresh roughly chopped rosemary leaves
2 teaspoons (10 ml) kosher salt
2 tablespoons (30 ml) olive oil + more for grill
Cherry Sauce
2 cups (480 ml) red wine, a rich Cabernet
1 shallot, finely diced
1 sprig of fresh rosemary
1 sprig fresh thyme
1 tablespoon (15 ml) sliced fresh ginger
1 tablespoon (15 ml) balsamic vinegar
2 cups (480 ml) fresh pitted and halved Bing cherries
METHOD:
Preheat your barbeque for medium-high heat, 375-400 F (190-205 C). Leave one burner off.
Place the pink, Szechwan and black peppercorns in a coffee grinder. Add rosemary leaves to coffee grinder and pulse until peppercorns are broken and rosemary is mixed in.
Pour mixture into a bowl. Stir in the salt.
Pour the mixture onto a tray and place the beef on top. Press the mixture into the beef. Turn and continue until a crust has formed.
Let the meat come to room temperature. This will help the beef cook evenly.
Drizzle the beef with oil and sprinkle with salt.
Brush grill with oil.
Place the tenderloin on the hot side of the grill. Cook (with barbeque lid open) for approximately 3-4 minutes per side or until nice char marks are achieved.
Move tenderloin over to the unheated side of the grill.
Close the barbeque lid and continue to cook for 20-25 minutes or until desired doneness.
To prepare the sauce, combine wine, shallot, rosemary, thyme, ginger, in a medium-sized saucepan. Place saucepan over medium heat and bring to a gentle boil.
Reduce heat to low and simmer until liquid is reduced by half.
Remove the sauce from heat and strain the liquid using a fine mesh strainer.
Add the balsamic vinegar and sliced cherries while wine mixture is still hot.
Season sauce with salt. Keep warm.
To determine if meat is ready, insert an instant read thermometer into the thickest part of the tenderloin, for medium rare, the temperature should read 145 F (63 C).
Remove beef from grill, tent with foil and let rest for 15-20 minutes.
Carve the beef and serve with Cherry Sauce.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
