Châteaubriand with Cocoa Balsamic Sauce
Author: 
Recipe type: Direct Heat Grilling
Serves: 4
 
Ingredients
  • 2 pounds center-cut beef tenderloin, trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • For the Cocoa Balsamic Sauce:
  • 2 cups balsamic vinegar
  • 1 Tablespoon good quality unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 3 Tablespoons unsalted butter, cold cut into four pieces
  • Extras:
  • Butcher's twine
  • Grilling method:
Instructions
  1. Remove the tenderloin from the refrigerator about an hour before you are going to cook. If you beef didn't come from the store or butcher already trimmed, then remove most of the visible fat and tie with cotton butcher's twine every couple inches so that the roast holds it's shape. Blend together the salt, pepper, and thyme and then season the beef on all sides, including the ends. Set aside.
  2. For the Cocoa Balsamic Sauce: Add vinegar to a small saucepan and bring to a boil and reduce it in half. Reduce heat to a simmer and stir in the cocoa powder and salt until combined. Add the butter a couple pieces at a time and stir constantly until all the butter is incorporated. Set aside and keep warm until ready to serve.
  3. Set up your grill with both high and medium heat zones. Sear the beef on all sides for 3 to 4 minutes per side. Move the beef to the medium heat and cook on all four sides for another 4 to 5 minutes per side (about 25 to 30 minutes total) or until the internal temperature reaches 125°F for medium rare (remember that the temperature rises another 5°F to 10°F while resting). Transfer to a cutting board and let rest for 10 minutes tented with foil.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/cocoa-balsamic-sauce/