Stressing over what to cook at your New Year’s party? Kelly B has the perfect way to feed all of your friends and family with ease! Read on to learn how to make Kelly B’s classic New Year’s Beef Tenderloin.
Start off by creating Kelly B’s marinade:
- ½ cup Soy Sauce
- ⅓ cup Teriyaki Sauce
- ¼ cup Vegetable Oil
- 2 teaspoons Ground Ginger
- 2 teaspoons Dry Mustard
- 6 Cloves Garlic (chopped) or 6 tablespoons minced garlic
- 3 tablespoons Maple Syrup (Vermont Maple is the best but Mrs. Butterworth works too!)
Combine all of the above and mix well. An electric stir spoon works best, but a whisk will do! Your hand might get worn out though!
The Meat:
Folks, this is the hard part. Beef tenderloin is not cheap, but it’s worth it! Buy it at your local grocery, or even better, your local butcher shop. You’ll need a good sized chunk, about 6-7 pounds.
Soak it good.
About 12-24 hours before you plan to cook the meat, place it in your container of Kelly B’s Marinade.
If you have a marinade container, it helps because you can just flip the container to make sure the meat soaks up as much marinade as possible. If you do not have a marinade container, you’ll need to flip the meat by hand every 4-6 hours so it absorbs as much marinade as possible.
Refrigerate until you’re ready to grill!
Grilling your creation:
Fire up the grill! Beef tenderloin can be cooked on a gas or charcoal grill (Kelly B is known to be a “charcoal guy”) but the most important thing to remember is indirect heat! Beef tenderloin is best cooked indirectly so it stays nice and juicy.
Here’s a quick guide if you’re using either grilling method:
- Gas Grill Cookers
- Light one side of grill and get it HOT! Place the meat on the non-burner side
- If your gas grill is large enough (i.e. three burners) light two on each end and place meat in the middle
- Turn as needed
- Charcoal Grillers
- Start coals and allow time to get them “white ash” hot
- Separate coals to each side (some grills come with coal baskets for this).
- Place your tenderloin in the center of grill grate.
- Turn as needed.
Back to the marinade:
While meat is sizzling on the grill, boil the marinade and serve in a gravy ladle (or something similar) on the table for your guests to pour over meat.
Boil the marinade. It’s been soaking in raw meat. Unless your intention is to poison your guests, skip this part.
Keep an eye on it and stir. It can scorch if not attended to.
Have the right tools:
Anyone who knows Kelly B knows his rant over meat thermometers. This tool is the most important tool for cooking this expensive piece of meat. If you don’t have one already, get one!
Depending on what you prefer, here is a good rule of thumb:
140 degrees = Rare
160 degrees = Medium Rare
170 degrees = Well Done
The great thing about beef tenderloin is you can satisfy all of your guests. If cooked correctly, the smaller “neck” of the tenderloin can be cooked well and the middle medium rare, then the thick end rare.
Sides and suggestions:
After you serve this meal to your guests, you will be the “King of the BBQ”, and that title is worth every penny! Serve with roasted potatoes, grilled carrots or zucchini, and salad! And as always, a great Red Zinfandel or Merlot!
Suggestions from Kelly B: “I also like to smoke my beef tenderloin. You will get a beautiful smoke ring and smoky flavor. I like to use cherry wood as it delivers soft and great flavor.”
How did your beef tenderloin turn out? Let us know in the comments!
Happy New Year!