Grilled Beef Tenderloin
2 Tbsp Fresh Parsley (squeeze dry in towel) chopped
1 1/2 Tsp Kosher Salt (Coarse)
1 1/2 Tsp Black Pepper coarsely ground
3 Cloves Garlic crush thru a press
1 Tsp Sweet Hungarian Paprika
2 Bay Leaves, Pulverized In A Spice Grinder
1/2 Tsp Dry Mustard
1/4 tsp Ground Hot Red (Cayenne) Pepper
1 (4-Lb) Beef Tenderloin, Trimmed
1 C Beef Stock, Prefer Homemade Or Low-Sodium
1/4 C Dry Red Wine
1/4 C Worcestershire Sauce
3 tbsp Prepared Barbecue Sauce
2 tbsp Vegetable Oil
1 Jalapeno, Fresh, Minced, Seeds Removed **
2 cloves Garlic crushed
Make the dry rub: In a small bowl, combine all the ingredients. Rub the tenderloin with the dry rub. Tie the tenderloin crosswise and lengthwise with kitchen twine. (The roast can be prepared up to 6 hrs ahead, covered and refrigerated.)
Make the BBQ moppin’ sauce: In a medium bowl, combine all the ingredients. (This sauce can be prepared up to 1 day ahead, covered and refrigerated.)
Place a 13 by 9-inch disposable foil pan on 1 side of the bottom of a charcoal grill. Pour 1 inch of water into the pan. Bank coals on the empty side of the grill, and make a hot charcoal fire.
Cook the tenderloin on a lightly oiled grill over the coals, turning and brushing with the moppin’ sauce about every 5 minutes, until all sides are seared, about 15 minutes total. (Sear each section of the tenderloin before brushing with the sauce–moisture inhibits searing.) Move the tenderloin over the pan and brush well with the sauce.
Cover the grill and cook until a meat thermometer reads 125 F for medium-rare meat, about 20 more minutes. (Check the meat’s temperature frequently to avoid overcooking.) Let the meat stand for 10 minutes before removing the kitchen twine.
Carve crosswise into 1/2″ thick slices.