Grilled Garlic Beef Tenderloin stuffed with Bacon and Cheese


I was recently inspired at my nieces’ wedding reception, where they served up a great medium rare beef tenderloin and had a couple of different dipping sauces. My thought was, why not stuff a beef tenderloin and capture the taste inside the meat? I was pretty nervous about the thought of trying something different with an expensive cut of meat, but I soon found it was well worth taking the risk!

A little background on the beef tenderloin. The tenderloin is known as the most tender cut of beef, hence the name, and has a smaller pointed end (tail) and a thicker end (butt). The center cut is where you find the most tender meat (filet mignon) and the most consistently sized cuts. You can purchase an entire tenderloin, including a tail, center and butt or you can request the butcher to only cut the center. Tenderloins are sold as either peeled (fat removed, silver skin remains), unpeeled (fat and silver skin remains) or as PSMO (fat and silver skin removed). The silver skin can be left on for cooking; however NOT advised, since it is similar to the back strap on ribs, it is tough and not desirable to eat. The PSMO is the most expensive option and somewhat rare to find in a supermarket. Here’s a great how to video on trimming the excess fat and silver skin assuming you buy a peeled or unpeeled tenderloin. For this particular cook, I needed enough meat to feed 3 adults and 4 children, so I bought a 2lb center cut tenderloin, which was just enough to feed everyone. Also, be sure and ask your butcher for proper cooking twine.

I based the idea of my recipe from two places with a few changes: USA Weekend’s Food Columnist – Pam Anderson and the Cooking Mom – Amy Hanten. My goal for this cook was to have a seared outer crust and medium rare steak on the inside. I wanted to have a garlicky, rosemary and thyme flavor with an added zing of smoked paprika. My cheese decision was blue cheese and cheddar; however, I plan to try this same recipe with blue cheese and asiago. And bacon, oh bacon, what a difference bacon makes to this overall steak.

In order to get that seared outer layer, you will need to be prepared to first cook the steak directly at around 500°F, then indirectly at 400°F until you reach the final safe temp of 130-135°F for a medium rare cook. Once removed, cover with foil in a dish and let it rest for about 15 minutes. During this time, the meat temp will rise, so leave it alone during the rest.

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Raw beef tenderloin stuffed with cheese and bacon

The Recipe

Grilled Garlic Beef Tenderloin stuffed with bacon and cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilled Beef Tenderloin
Serves: 7
Ingredients
  • 2lb Center cut beef tenderloin
  • **Rub ingredients**
  • 6 TBSP Extra Virgin Olive Oil
  • 3 TBSP Minced Garlic
  • 2 TBSP Crushed Rosemary
  • 1 TBSP Thyme Leaves
  • 2 TBSP Pepper
  • 1 TBSP Kosher Salt
  • 1 TBSP Smoked Paprika
  • **Stuffed Ingredients**
  • 1 Cup freshly shredded medium cheddar cheese
  • ½ cup crumbled blue cheese
  • 1 TSP black pepper
  • ½ TSP Kosher Salt
  • 5-6 Slices of cooked bacon
Instructions
  1. Setup grill for initial direct cooking and stabilize temp around 500-525°F.
  2. Trim off any excess fat and silver skin from the tenderloin.
  3. Slice open a pocket in the center of the meat (be sure to not cut all the way through).
  4. Sprinkle salt and pepper into the pocket and spread it around as evenly as possible.
  5. Crush cooked bacon and mix it into both the cheddar and blue cheese.
  6. Layer the cheese into the open pocket: cheddar - blue cheese - cheddar - blue cheese, until full.
  7. Using the cooking twine, tie up the steak, closing the open pocket entirely.
  8. Mix all rub ingredients together to make a paste, then rub all over the outer surface of the meat.
  9. Let the meat rest while you stabilize the grill at 500-525°F.
  10. Now, cooking directly, place the steak on the grill for two minutes, with top closed.
  11. Flip the steak and cook another two minutes, with top closed.
  12. Remove the steak and setup grill for indirect cooking (Big Green Egg - Plate Setter legs up) and place the tenderloin back on the grill.
  13. Insert a remote digital thermometer probe into the thickest part of the steak, but try and not insert into the cheese mixture which heats up faster than the meat.
  14. Close the grill top and stabilize temp at 400°F
  15. A 2lb tenderloin will take around 40-45 minutes to reach 130°F; however, only cook to temp.
  16. Once the tenderloin reaches 130-135°F, remove and place in a covered dish for 15 minutes.
  17. Slice thinly (preferred) and serve

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Raw rubbed beef tenderloin

Serve up your tenderloin with your favorite steak sides and enjoy one of the best steakhouse quality steaks you’ve ever tasted!

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Grilled Garlic Beef Tenderloin stuffed with Bacon and Cheese

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