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Diablo Beef Tenderloin Recipe

Diablo Beef Tenderloin Recipe

Beef Tenderloin is a soft and deliciously good piece of beef. It is a good cut to apply a sauce to since it it usually very lean. In this video I teach you how to make a creamy, spicy diablo sauce that pairs nicely with the beef tenderloin. Make Diablo Beef Tenderloin next time you want to impress your family or friends.

Ingredients:

  • 4 beef tenderloin steaks, 2 inches thick
  • 1/2 cup beef broth
  • 1 tbsp extra hot horseradish
  • 1 tbsp Dijon mustard
  • Pinch of cayenne pepper
  • 2 tbsp cream
  • 1 tbsp cold butter
  • Salt
  • Pepper

Directions:

Start your grill with all the coals on one side for two zone cooking. We used the Slow n Sear for this cook to keep the coals contained on one side.

Heat your grill to 225 degrees and adjust the vents to maintain the temperature.

While your grill is heating up, prepare your tenderloins by trimming off any excessive fat. Tie the steaks with twine to hold them together and season liberally with salt.

When your grill gets up to temperature, add a strip of hickory to the top of the coals and place the steaks on the indirect heat side, away from the coals. Cook your steaks until they reach an internal temperature of 115 degrees.

Once the steaks get up to temperature, pat them with a paper towel to remove any moisture from the surface and season once more with salt and pepper.

Place a stainless steel pan directly over the coals and add enough vegetable oil to coat the bottom.

Note: always use a hot glove or pad when handling the pan. It will get HOT!

Once the vegetable oil is shimmering, add the steaks to the pan, one or two at a time so you don’t overcrowd it.

Cook just long enough to develop a crust on the steaks, about one minute per side. Remove steaks and let them rest in foil.

To make the diablo sauce, first drain off leftover oil from the pan, then add the beef broth and cook over medium-high heat, using a whisk to scrape up the brown bits left in the pan. Cook for 2-3 minutes.

Add the cream, horseradish, Dijon mustard, and cayenne pepper to the broth and whisk to combine. Cook for 3-4 minutes, until thickened.

Remove the pan from heat and add the cold butter, then whisk until combined.

Spoon the sauce over the tenderloins to serve.

If that sounds good or you want to see how we did it, check out the video below!