6 pounds beef tenderloin (1 full tenderloin)
1 16-ounce bottle Claude's BBQ Brisket Sauce
Servings: 6
1. Trim tenderloin well; place in a plastic bag. Add brisket sauce, allowing 2 ounces per pound. Marinate in the refrigerator for 8 hours.
2. Flip small end over and pin to middle of tenderloin with metal skewer to create a uniform thickness. Grill tenderloin over medium heat turning every five minutes until brown but not seared. Use meat thermometer to determine doneness. Cook to 145 degrees F for medium rare. Allow tenderloin to rest 10 minutes before slicing. Slice thinly and serve.
Notes: The secret to this recipe is Claude's BBQ Brisket Sauce.
1 16-ounce bottle Claude's BBQ Brisket Sauce
Servings: 6
1. Trim tenderloin well; place in a plastic bag. Add brisket sauce, allowing 2 ounces per pound. Marinate in the refrigerator for 8 hours.
2. Flip small end over and pin to middle of tenderloin with metal skewer to create a uniform thickness. Grill tenderloin over medium heat turning every five minutes until brown but not seared. Use meat thermometer to determine doneness. Cook to 145 degrees F for medium rare. Allow tenderloin to rest 10 minutes before slicing. Slice thinly and serve.
Notes: The secret to this recipe is Claude's BBQ Brisket Sauce.
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