Spinach-stuffed Beef Tenderloin with Bourbon-Molasses Sauce
Many steps, but a spectacular result! Smoky slices of beef tenderloin rest on a mound of mashed potatoes and turnips, drizzled with rich bourbon-molasses sauce. Many of the steps can be done ahead of time — the vegetables smoked, the marinade prepared, the garlic roasted — which will simplify preparation.
Ingredients
- Smoked Vegetables
- Wood Chips - 1 cup, soaked in water for 30 minutes
- White Onions - 1 medium, peeled and quartered
- Tomatoes - 2, whole
- Mushrooms - 4 - 5, large
- Marinade
- Brown Sugar - 3 tablespoons
- Salt - 1 teaspoon
- Coarsely ground black pepper - 1 teaspoon
- Garlic - 1 teaspoon, minced
- Bourbon - 1/4 cup
- Worcestershire sauce - 1 tablespoon
- Balsamic Vinegar - 1/8 cup
- Bourbon-Molasses Sauce
- Unsalted Butter - 2 tablespoons
- Smoked Onion - 1, finely chopped (recipe above)
- Garlic - 1 teaspoon, minced
- Smoked Mushrooms - 1/2 cup, finely chopped (recipe above)
- Smoked Tomatoes - 2, cored, peeled, and finely chopped (recipe above)
- Molasses - 2 tablespoons
- Red Wine Vinegar - 2 tablespoons
- Ketchup - 2 tablespoons
- Bourbon - 2 tablespoons
- Rich Beef Stock - 1/4 cup (1 cup regular stock, reduced to 1/4 cup)
- Chili powder - 1/2 teaspoon
- Salt, pepper, and cayenne pepper
- Beef Tenderloin - 1 center-cut (2 to 2-1/2 pounds)
- Garlic - 1 head
- Unsalted Butter - 2 tablespoons
- Spinach - 4 cups, fresh, stemmed, washed, drained, and chopped
- Flour - 1 to 2 tablespoons
- Cream - 1/4 cup (alt. milk)
- Salt and freshly ground pepper
- Wood Chips - 2 cups, soaked in water for 30 minutes
- Mashed Potatoes and Turnips
- Potato - 2, peeled and sliced
- Turnips - 2, peeled and diced
- Turnip Greens - 2 cups (alt. mustard greens), washed and chopped
- Unsalted Butter - 2 tablespoons (alt. olive oil)
- Garlic - 1 tablespoon, minced
- Salt, pepper, and Tabasco or other hot pepper sauce
Instructions
To smoke the vegetables: Prepare to cook by the indirect method by lighting a large quantity of charcoal briquettes in a large, covered charcoal grill and letting the coals burn until they are covered with light ash. Form the coals into a circle around the perimeter of the grill. Place the cooking grill on top. Place the soaked wood chips in a foil tin and place on the fire. Place the cooking grate on top and let it heat for a minute or two until hot. Arrange the vegetables on the cooking grate. Put the cover in place with the ventilation holes 3/4 closed and smoke the vegetables for about 15 minutes. Remove and set aside.
To make the marinade: Mix all ingredients in a non-aluminum bowl or a zippered plastic bag. The marinade may be made ahead of time to allow the flavors to blend. Put the meat in the marinade and seal; let marinate for 10 to 20 minutes.
To prepare the bourbon-molasses sauce: In a small non-aluminum saucepan, saute the onion, garlic, and mushrooms in the butter for 2 to 3 minutes, until softened and lightly browned. Add all the other ingredients and simmer over low heat for about 15 minutes. Season to taste with salt, pepper, and cayenne. Adjust the consistency with stock or water if necessary. Set aside; keep warm.
To prepare the beef: Prepare to cook by the indirect method by lighting a large quantity of charcoal briquettes in a large, covered charcoal grill and letting the coals burn until they are covered with light ash. Form the coals into a circle around the perimeter of the grill. Place the cooking grill on top.
Cut the head of garlic in half across the cloves. Brush with olive oil, wrap in foil, and place on the cooking grate. Cook for 30 minutes, or until very tender. Remove from the grill and squeeze the soft garlic out of the cloves and discard the skins.
In a saute pan, melt the butter, than add the spinach and toss to wilt. Sprinkle in the flour, stir, then slowly add the cream or milk. Cook 2 to 3 minutes until the mixture thickens. Season to taste with salt and pepper. Stir in the roasted garlic and transfer the mixture to a bowl. Cover and chill in the refrigerator.
Make a hole through the center of the beef tenderloin lengthwise with a long knife. Try to expand the hole with your fingers, a knife, or a dowel. Stuff the cold spinach mixture into the hole from both ends until filled. Coat the meat with the marinade and season with salt and pepper.
Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the soaked wood chips in a foil tin and place on the fire. Place the cooking grate on top and let it heat for a minute or two until hot.
Sear the tenderloin on the grill for 2 to 3 minutes per side, until marked by the grill. Put the cover in place with the ventilation holes 3/4 closed and smoke the meat for about 45 minutes, turning once halfway through the cooking. Remove from the grill and let rest for 5 minutes before carving.
To prepare the potatoes and turnips: Boil the potatoes and turnips in lightly salted water until soft to the centers. Drain and mash. Place in a saucepan and keep warm. Saute the greens and garlic in butter for 10 minutes until wilted and soft. Puree in a food processor and stir into the potato mixture. Season to taste with salt, pepper, and Tabasco.
To serve: Mound mashed potatoes and turnips in the center of each warmed serving plate. Slice the tenderloin into 8 to 12 slices and place two on each plate. Drizzle bourbon-molasses sauce over the beef and around the food on the plates.
