Cocoa Rubbed Beef Tenderloin Roast with Fire Roasted German Potatoes
December 20, 2013
Filet mignon steaks are a favorite yet somewhat pricey favorite around my house. To cut down on the cost, I tend to purchase whole beef tenderloin and trim it myself at home (you can check out a video on how to trim the tenderloin below).
In general, the center portion of the beef tenderloin is used for filet mignon, leaving a narrow tail on one end that can be cubed up for kebobs and a larger head on the other end that I like to grill whole as a roast with a flavorful cocoa, coffee and cinnamon dry rub.
Rounding out the meal was a grilled twist on German potato salad… fire roasted German-style new potatoes.
Cinnamon- Cocoa Rubbed Beef Tenderloin Roast
2-3 lb. beef tenderloin roast
2 tbsp. canola oil
Cocoa dry rub seasoning (recipe follows)
Prepare grill for two zone cooking, placing charcoal on one side of the grill. Add 6-7 Kingsford Smokehouse Briquets or 2-3 chunks of your favorite smoking wood for a deep, smoky flavor. Rub the beef tenderloin roast with canola oil and season liberally with the cocoa dry rub. Place the roast on the hot side of the grill and sear for 3-4 minutes per side. Move the roast to the cool side of the grill, cover the grill, and allow it to cook until it reaches an internal temperature of 130 degrees for medium rare. Remove the roast from the grill, rest for 10 minutes, slice and serve.
Cocoa Dry Rub
2 tbsp. cocoa powder
1 tbsp. ground coffee
½ tbsp. ground cinnamon
2 tsp. ground nutmeg
1 tbsp. Kosher salt
Blend all ingredients together in a small bowl and set aside until ready to use.
Fire Roasted German-style New Potatoes
1lb. new red potatoes cut into quarters
2 tbsp. extra virgin olive oil
1 red bell pepper, stem and seeds removed
3-4 slices of bacon
2 tbsp. coarse-grind mustard
3 tbsp. white vinegar
1 tbsp. sugar
1 tsp. salt
Prepare grill for medium-high heat cooking. Place a grill basket on to the grill grate, toss the quartered potatoes with olive oil in a medium mixing bowl, and add to the grill basket. Allow the potatoes to cook for approximately 15 minutes until tender, stirring them frequently to avoid burning. Add the red bell pepper to the grill skin side down and cook until lightly charred. Remove the bell pepper from the heat, chop and set aside.
As the potatoes cook, place a skillet to the grill and once it has preheated add the bacon and cook until crisp. Remove the bacon from the skillet, crumble, and set aside.
Add the vinegar, mustard, sugar and salt to the bacon grease then stir to combine. Place the potatoes in to a medium mixing bowl, add the crumbled bacon and bacon fat-vinegar mixture and toss until the potatoes are completely coated. Serve and enjoy!
- Clint Cantwell, Grilling.com Editor