Grilled Tenderloin

• 2 lb Prime Tenderloin
• 5 oz Elway’s rub seasoning
• 1 ½ lb Brussels sprouts
• 3 strips thick cut bacon, chopped
• ¼ cup chopped onion
• ½ tbl chopped tarragon
• 12 tbl melted butter 
• 2 egg yolk
• 2 ounce white vinegar
• 1 shallot, minced
• 1 tsp peppercorn 
• Salt to taste
• Elway's Reserve Cabernet Sauvignon 

Instructions

Sauce

• In sauce pan on medium heat, add vinegar and peppercorns and simmer until only a few tablespoons are left. Pull off the heat and let cool.
• In another sauce pan, add about an inch of water and bring to a boil.
• Strain the vinegar liquid into a metal bowl. Add egg yolks and a tablespoon of water to vinegar bowl. Turn the pot of water down to the lowest setting.
• Place the vinegar bowl on top of the sauce pot of water ensuring the bowl doesn’t touch the water.
• With a whisk, froth the egg yolk and vinegar until it doubles in volume.
• Add butter 2 tablespoons at a time consistently whisking.
• Pull off heat halfway through, and after 30 seconds place back on heat.
• Once all butter is emulsified add chopped tarragon and salt to taste.

Tenderloin

• Cut the tenderloin into 4 equal steaks or 8-ounce portions, and pre-heat grill on high.
• Snip the bottoms of the Brussel sprouts and cut into quarters.
• Thoroughly season steaks with Elway’s seasoning.
• Grill steaks to almost desired temperature, then set to the side to rest.
• In a saute pan, heat on high and add 1 ounce oil.
• Brown the bacon then add onion and Brussels sprouts. Once Brussels are browned, season with salt and pepper and turn off heat.
• Place steaks back on the grill and heat for another 2 minutes.
• Spoon Brussels sprouts on plate and place steak on top of Brussel sprouts, then top with bearnaise sauce.

Enjoy this dish with a large pour of Elway's Reserve Cabernet Sauvignon!