Grilled Beef Tenderloin with Juniper Sauce
Ingredients
For the Beef Tenderloin
- 1/2 cup (65 g) chopped shallot
- 1 clove garlic, peeled
- 1/4 cup (13 g) fresh flat-leaf parsley, plus 1 tablespoon chopped parsley, for garnish
- 1 tablespoon salt
- 1 tablespoon freshly cracked black pepper
- 1 1/2 cups (360 ml) canola oil
- 6 (8-ounce/225 g) beef tenderloin
- Juniper Sauce, recipe follows
For the Juniper Sauce (Makes approximately 4 cups (960 ml))
- 2 tablespoons canola oil
- 1 teaspoon chopped fresh rosemary
- 1 small onion, peeled and diced
- 1 clove garlic, peeled and chopped
- 1 teaspoon fresh thyme leaves
- 2 teaspoons ground juniper berries
- 1 cup (240 ml) dry white wine, optional
- 4 cups (960 ml) beef stock
- Salt and freshly cracked black pepper
- 2 tablespoons arrowroot powder
Instructions
Make the Beef Tenderloin
- Prepare and preheat an outdoor grill to high heat.
- In a blender, add the shallot, 1 clove garlic, 1/4 cup (13 g) parsley, salt, and pepper and puree. With the blender running, slowly drizzle in 11/2 cups (360 ml) oil, until smooth. In a medium bowl, add the puree, then add the beef tenderloins, coating each one. Allow to marinate for at least 1 hour. Arrange the seasoned tenderloins on the grill. Grill on each side for 3 to 4 minutes for medium-rare. Remove from the heat and tent the grilled tenderloins with aluminum foil. Allow to rest for 5 to 6 minutes before serving with a side of juniper sauce and a sprinkling of chopped parsley.
Make the Juniper Sauce
- In a medium saucepot over low heat, add 2 tablespoons oil. When the oil is hot, add the rosemary, onion, 1 clove chopped garlic, thyme, and juniper berries and stir well to combine. Sauté, stirring often, until the onions are soft; do not burn the garlic. Increase the heat to medium. Add the wine (if using) and reduce until dry. Add the stock, season with salt and pepper, and bring to a boil. Remove from the heat and transfer the contents to a blender (caution: liquid will be hot). Puree for 5 to 7 minutes, or until smooth. Reserve ¼ cup (60 ml) of the puree and pour the rest back into the pot. In a small bowl, combine the reserved puree with the arrowroot. Stir well to make a slurry and add to the pot. Stir well to combine and thicken the sauce.
- Adjust the seasoning if necessary and serve.
Notes
Excerpted with permission from New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie and James O. Fraioli. Copyright © 2021 Freddie Bitsoie and James O. Fraioli. Published by Abrams, 2021. Photo copyright © 2021 Quentin Bacon.