GRILLED BEEF TENDERLOIN WITH HOISIN-PLUM MOP

Grilled Beef Tenderloin With Hoisin-Plum Mop image

Number Of Ingredients 20

Ingredients

FOR THE MARINADE:
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon freshly grated orange zest
1 tablespoon grated fresh ginger
2 teaspoons , minced serrano chile, , with seeds
2 teaspoons minced garlic
FOR THE MOP:
4 plums, pitted and quartered
1 cup pineapple juice
1/4 cup hoisin sauce
1/4 cup dry sherry
1/4 cup firmly packed dark brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 teaspoon mustard powder
1 beef tenderloin roast, 3 1/2 to 4 lbs
Asian sesame oil
kosher salt

Steps:

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, set on a plate, and refrigerate for 8 to 24 hours.TO MAKE THE MOP: In a medium heavy-bottomed saucepan combine the mop ingredients. Bring to a boil over high heat, stir, and reduce heat to a simmer. Cook, stirring occasionally, until the plums are falling apart and the liquid thickens, about 45 minutes. Using a rubber spatula, press the mop through a sieve to remove the plum skins. Return the mop to the saucepan and simmer until about 1 cup of liquid is left.Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Allow to stand at room temperature for 20 to 30 minutes before grilling.Brush the tenderloin with sesame oil and season with salt. Sear over Direct Medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 15 to 25 minutes, turning and basting occasionally with the mop.Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch thick slices and serve warm. If desired, bring the remaining mop to a boil over high heat and boil for 1 full minute, then serve as a sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves