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 



  • 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.


  • 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!

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