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Home BBQ: Gegrilde ossenhaas met rode wijnsaus

Christmas Barbecue Festive Meat Main course Winter

Christmas dinner doesn't always have to come from the oven. A beef tenderloin on the barbecue is impressive, flavorful and surprisingly manageable. Pair it with a deep red wine sauce and roasted winter vegetables and you have a festive main course that will leave your guests speechless. For the best table atmosphere you'll find everything you need in our Christmas collection. Make sure your barbecue tools are sharp and complete, because today it's really going to count.

x_ckl_recipe_markerGrilled beef tenderloin with red wine sauce Imagine: a juicy beef tenderloin from the barbecue, served with a rich red wine sauce and roasted winter vegetables. This is the Christmas dinner everyone remembers. How do you make a grilled beef tenderloin with red wine sauce on the barbecue? Main course Dutch 4 people 30 min 10 min 2 hours

Take the beef tenderloin out of the fridge 1 hour before grilling so it comes to room temperature. Pat it dry with kitchen paper.
Rub the beef tenderloin with olive oil, sea salt, freshly ground black pepper, finely chopped garlic and fresh thyme leaves. Let this sit for 30 minutes.
Prepare the barbecue for indirect grilling at about 120°C. Place the beef tenderloin on the indirect zone and close the lid. Cook the meat until an internal temperature of 52°C for medium-rare. This takes about 40 to 50 minutes.
Meanwhile make the red wine sauce. Heat a knob of butter in a saucepan over medium heat. Sauté 1 finely chopped shallot and 1 clove of garlic until translucent. Add 200 ml dry red wine and reduce by half. Then add 200 ml beef stock and 1 tablespoon cranberry jam. Let simmer gently for another 10 minutes and season with salt and pepper. Strain the sauce for a smooth, silky texture.
Cut the winter vegetables (parsnip, red beet and Brussels sprouts) into large pieces. Toss them with olive oil, salt, pepper and a drizzle of honey. Place them in a grill tray on the barbecue and roast for 25 to 30 minutes, until tender and lightly caramelized.
When the beef tenderloin reaches 52°C internal temperature, move it to the direct heat zone. Sear it all around for 2 to 3 minutes for a nice, crispy crust. Use your barbecue tongs so the meat isn't damaged.
Remove the beef tenderloin from the barbecue and let it rest for 10 minutes under aluminum foil. Then slice it into nice pieces with a sharp chef's knife on your cutting board.
Serve the slices of beef tenderloin with the roasted winter vegetables and the red wine sauce on the side. Garnish with a sprig of fresh thyme for a festive touch. Cheers and enjoy.

Christmas Barbecue Festive Meat Main course Winter 800 g beef tenderloin (at room temperature) 3 tbsp olive oil 1 tsp sea salt 1 tsp freshly ground black pepper 2 cloves garlic, finely chopped 4 sprigs fresh thyme For the red wine sauce: 1 knob of butter 1 shallot, finely chopped 1 clove garlic, finely chopped 200 ml dry red wine 200 ml beef stock 1 tbsp cranberry jam Salt and pepper to taste For the roasted winter vegetables: 2 parsnips, in large pieces 2 red beets, in large pieces 200 g Brussels sprouts, halved 2 tbsp olive oil 1 tbsp honey Salt and pepper to taste Fresh thyme for garnish Barbecue with lid Meat thermometer Barbecue tongs Sharp chef's knife Cutting board Grill tray Saucepan Sieve Mixing bowl Aluminum foil BBQ Tongs bbq-tongs Sauce pan saucepan BBQ Knifes bbq-knives Christmas christmas Blackwell Barbecue & Grill Box XXL – BBQ Tools/Accessories Gift Blackwell BBQ box Blackwell Lid Lifter for Casserole - Dutch Oven - Black Steel - 42 cm Blackwell Deksellifter Cookinglife Frying Pan HexaCook Hybrid Pan ø 20 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating Cookinglife Koekenpan Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten Stuffed rib-eye roast with red wine jus and roasted garlic potatoes foodies-gevulde-rib-eye-roast-met-rode-wijnjus-en-geroosterde-knoflookaardappelen Braised wild boar with red wine and winter vegetables foodies-gestoofde-wild-zwijn-met-rode-wijn-en-wintergroenten Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten

Recipe

Grilled beef tenderloin with red wine sauce

Imagine: a juicy beef tenderloin from the barbecue, served with a rich red wine sauce and roasted winter vegetables. This is the Christmas dinner everyone remembers.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	30 min
Stiffen up min.	10 min
Total	2 hours

Equipment

Barbecue with lid
Meat thermometer
Barbecue tongs
Sharp chef's knife
Cutting board
Grill tray
Saucepan
Sieve
Mixing bowl
Aluminum foil

Ingredients

800 g beef tenderloin (at room temperature)
3 tbsp olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
2 cloves garlic, finely chopped
4 sprigs fresh thyme
For the red wine sauce:
1 knob of butter
1 shallot, finely chopped
1 clove garlic, finely chopped
200 ml dry red wine
200 ml beef stock
1 tbsp cranberry jam
Salt and pepper to taste
For the roasted winter vegetables:
2 parsnips, in large pieces
2 red beets, in large pieces
200 g Brussels sprouts, halved
2 tbsp olive oil
1 tbsp honey
Salt and pepper to taste
Fresh thyme for garnish

How do you make a grilled beef tenderloin with red wine sauce on the barbecue?

Take the beef tenderloin out of the fridge 1 hour before grilling so it comes to room temperature. Pat it dry with kitchen paper.
Rub the beef tenderloin with olive oil, sea salt, freshly ground black pepper, finely chopped garlic and fresh thyme leaves. Let this sit for 30 minutes.
Prepare the barbecue for indirect grilling at about 120°C. Place the beef tenderloin on the indirect zone and close the lid. Cook the meat until an internal temperature of 52°C for medium-rare. This takes about 40 to 50 minutes.
Meanwhile make the red wine sauce. Heat a knob of butter in a saucepan over medium heat. Sauté 1 finely chopped shallot and 1 clove of garlic until translucent. Add 200 ml dry red wine and reduce by half. Then add 200 ml beef stock and 1 tablespoon cranberry jam. Let simmer gently for another 10 minutes and season with salt and pepper. Strain the sauce for a smooth, silky texture.
Cut the winter vegetables (parsnip, red beet and Brussels sprouts) into large pieces. Toss them with olive oil, salt, pepper and a drizzle of honey. Place them in a grill tray on the barbecue and roast for 25 to 30 minutes, until tender and lightly caramelized.
When the beef tenderloin reaches 52°C internal temperature, move it to the direct heat zone. Sear it all around for 2 to 3 minutes for a nice, crispy crust. Use your barbecue tongs so the meat isn't damaged.
Remove the beef tenderloin from the barbecue and let it rest for 10 minutes under aluminum foil. Then slice it into nice pieces with a sharp chef's knife on your cutting board.
Serve the slices of beef tenderloin with the roasted winter vegetables and the red wine sauce on the side. Garnish with a sprig of fresh thyme for a festive touch. Cheers and enjoy.

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A good meat thermometer is truly your best friend here. Without measuring you simply can't be sure the meat is exactly right, and that's a shame with beef tenderloin. Aim for 52 to 54°C for medium-rare and you'll always be safe. Then let the meat rest so the juices redistribute. Those ten minutes are more than worth the wait.

Want to dress the table for this Christmas dinner as well? With the right Christmas tableware, candles and decorations you can turn your dining table into a real eye-catcher. Browse the Christmas collection of Cookinglife and make it an evening you'll remember for a long time.