Balsamic beef tenderloin with cherry salsa

Recipe courtesy of Barbecue America’s Rick Browne

Serves: 8 to 10

Preparation time: 30 minutes

Cooking time: 45 to 60 minutes

4-5 pounds beef tenderloin (or beef roast)

4 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil

8 cloves garlic, sliced

Dry Rub

1 tablespoon cracked black pepper

1 tablespoon garlic powder

1 teaspoon coarse salt

4 sprigs rosemary, leaves stripped, finely chopped

4 sprigs thyme, leaves stripped, finely chopped

Cherry Salsa

1/2 cup chopped red onion

1/2 cup chopped green bell pepper

1/2 cup chopped green chilies or jalapenos

1/2 cup dried cherries

1/2 cup cherry jam

1/2 cup barbecue sauce

1 1/2 tablespoons white vinegar

1 1/2 tablespoons chopped cilantro

2 cans (22 ounces) BUSH’S® Steakhouse Recipe Grillin’ Beans™


Preheat grill to medium-high heat (350-450 degrees) for indirect heating.

Cut small slits into tenderloin. In a bowl, mix balsamic vinegar and olive oil. Slice garlic cloves and place into tenderloin slits. Coat the tenderloin with the vinegar and olive oil mixture. Next, combine dry rub ingredients. Lightly drain off balsamic vinegar and olive oil mixture and coat tenderloin with dry rub. Roast tenderloin on grill for 15-20 minutes (per pound) on each side rotating for approximately 1 hour, or until meat is cooked to desired doneness.

While tenderloin is grilling, combine cherry salsa ingredients and mix well. Cover and chill. Bring salsa to room temperature before serving. Remove tenderloin from grill, cover with aluminum foil and let the meat rest for at least 10 minutes. Slice meat on carving board and serve with cherry salsa and a generous portion of Steakhouse Recipe Grillin’ Beans.