There are some many classics this time of year that it is hard not to switch things up. That is what we did for this Horseradish Garlic Stuffed Beef Tenderloin recipe cooked on the Oklahoma Joe’s Judge Charcoal Grill. Filleted open and lathered with a Horseradish Garlic Paste, we grilled this guy over the fire until it was medium rare perfection. Served with a side of Chipotle Beef Sauce for dipping, it is an awesome twist for this Holiday Season.
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How to Prep this Meal
The first part of this whole recipe is getting this stuffed beef tenderloin ready. We will start by fileting open the steak using a sharp knife. Cut about ½ inch from the bottom of the tenderloin all the way lengthwise of the steak. Continue cutting and “unrolling” the steak until it is completely flat. Next, we are going to make this Horseradish Garlic paste. Mix that together and lather the inside of the tenderloin until completely covered. Roll the Horseradish Garlic Stuffed Beef Tenderloin up and tie it off using butcher twine. Once that is done, lather with dijon mustard and season using sea salt and black pepper.
We are going to preheat our Oklahoma Joe’s Judge Charcoal Grill to high heat and clean off the grill grates. Add the Horseradish Garlic Stuffed Beef Tenderloin onto the coals and cook for about 20 minutes. I will rotate the steak every 2-3 minutes to make sure I sear off the outside really well. Once the steak is halfway cooked, we will begin basting in butter for an even deeper crust. When the steak hits 115F internal, pull it off and let it rest for 10 minutes. Finally, make the Chipotle Beef Sauce for the side and we are ready to go.
Let’s try some Horseradish Garlic Stuffed Beef Tenderloin!
This amazing recipe is a great twist for those that want to think outside the box this Holiday Season. Grill up the Stuffed Beef Tenderloin on your Oklahoma Joe’s Judge Charcoal Grill for an amazing dinner. Enjoy!
Let's switch things up. Try this Stuffed Beef Tenderloin recipe cooked on the Oklahoma Joe's Judge Charcoal Grill ASAP.
- 1 Beef Tenderloin trimmed and center cut
- 2 tbsp of Butter for basting
- 1 tbsp of Sea Salt
- 1 tbsp of Black Peppercorns
- 1.5 tbsp of Dijon Mustard
- 2 tbsp of Prepared Horseradish
- 6 Garlic Cloves minced
- 1 tsp of Rosemary chopped
- 1 tsp of Thyme chopped
- 1 tsp of Tarragon chopped
- 1 tsp of Kosher Salt
- 2 tbsp of Butter
- ⅛ cup of Beef broth
- 1 tbsp of Flour
- 1 tsp of Salt
- 1 tbsp of Chipotle Puree
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Using a sharp knife, carefully filet open the beef tenderloin until it is unrolled and only ½ inch thick. In a bowl, mix together the stuffing ingredients. Lather the stuffing inside of the steak and begin rolling it up tightly. Tie off the tenderloin with butcher twine every 2 inches apart. Lather the outside of the tenderloin with dijon mustard and then thoroughly season with salt and pepper. Place the steak into the fridge to set for 30 minutes.
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Preheat your Oklahoma Joe’s Judge Charcoal Grill for direct cooking (around 400F).
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Add your beef tenderloin to the grill and cook for 20 minutes rotating the steak around every 2-3 minutes. About halfway through the cook, melt some butter and baste the outside of the steak. Continue cooking your steak until it reaches 115F internal. Once the steak is done, pull it off and let it rest for 10 minutes.
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As the steak rests, preheat a skillet over the fire. Add 2 tbsp of butter and let melt. Slowly add the flour, mixing it thoroughly until the butter and flour thicken (around 2-3 minutes). Once thick, add your beef broth, salt and chipotle puree. Let this mixture simmer for 4-5 minutes, then pull off the fire.
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Slice your steak, serve with the sauce and enjoy!