Love Me Tenderloin

This chili-rubbed fillet puts up a hot and fiery front that will tease your tongue. But deep down lies a sweet and tender soul that will melt in your mouth. This fab recipe is from our friend Bob Blumer, author of The Surreal Gourmet cookbook series.

For the rub:

To make the rub: In a medium-size bowl, combine chili powders, sugar, and black pepper. Generously coat and pat down tenderloin with the rub mixture. Wrap in waxed paper or plastic wrap and let sit at room temperature for 30 minutes.

Just before grilling, pat down tenderloin with salt. Sear meat for 3 minutes over Direct High heat. Then rotate 1/4 turn and sear for another 3 minutes. Follow the same procedure for the remaining 2 sides. When all sides have been seared (and probably blackened), continue cooking meat over Indirect Medium heat for 15 to 20 more minutes, or until fillet has reached your desired degree of doneness. Place meat on a plate and cover with aluminum foil. Let sit for 5 minutes before slicing.

Makes 4 servings.

le secret Don’t be afraid to let the meat char on the outside when grilling it. It is essential to the flavor.

tips for advance prep The meat can be left in its dry rub for up to a day in the refrigerator.

shopping tip Even though smaller precut pieces of tenderloin are available in the meat section of most grocery stores, the large cut required for this recipe will need to be specially prepared by a butcher. Don’t be shocked when you see the price per pound (about fifteen dollars), I promise you, it will be well worth it.