- Chef Eric
Weekend Meal Inspiration –Your Local Ranch Stuffed Beef Tenderloin and Roasted Baby Potatoes
Updated: May 6
To kick off the month highlighting some of our favorite local vendors, we are starting with Your Local Ranch.
In business since 1909, this family-owned multi-generational ranch is located just west of Airdrie. Adhering to practices and traditions that have always produced exceptional quality beef, Your Local Ranch does not compromise on respecting the animals or the land.
An active contributor to the local community, Your Local Ranch promotes sustainable, ethical and humane farming and local agricultural education programs.
Visit Your Local Ranch today, you won’t be disappointed.
For today’s weekend meal inspiration, the tenderloin and the potatoes can be prepped as far as a day ahead.
Your Local Ranch Stuffed Beef Tenderloin
1 beef tenderloin, 2-3lb
4 slices of bacon, chopped
1 medium onion, diced
1 ½ cups mushrooms, chopped
1 clove garlic, minced
½ cup red wine
2 Tbsp Township27 Horsing Around
1 Tbsp olive oil
2 tsp Township27 Black Sea Salt
1 tsp Township27 Four Pepper Blend
Township27 Black Sea Salt for finishing
Township27 Horsing Around
Prepare the tenderloin by laying the tenderloin roast on a cutting board with the fat side down. Using a sharp knife, make a horizontal cut about one-third of the way up from the bottom of the roast, cutting almost through to the other side. Open the roast like a book and lay it flat on the cutting board. Make another horizontal cut in the center of the roast, again cutting almost through to the other side. Open the two flaps of meat and continue making horizontal cuts to flatten the meat into an even thickness. Set aside.
Heat a skillet or cast iron fry pan. Add the bacon and sauté for two minutes.
Add the onion and cook another two minutes.
Add the mushrooms and cook for an additional two minutes.
Add the garlic and cook for one minute.
Stir in the red wine and cook until it is almost evaporated.
Mix in the Township27 Horsing Around.
Brush the tenderloin with olive oil and sprinkle with the salt and pepper. Spread the sauteed mixture evenly over the tenderloin, leaving ½ border around the outside. Roll the meat back up and tie it securely with kitchen twine every 2-3 inches.
Season the outside with salt and pepper.
Preheat the grill to 400. Place the tenderloin on a rack if you have one, or turn off one burner and place it on the cool side of the grill.
Cook until the internal temperature reaches 120°F in the thickest part of the meat (not the filling).
Move the beef to the hot side of the grill and cook until browned, 2-3 minutes per side.
Transfer to a cutting board, sprinkle with Black Sea Salt and let rest for 10-15 minutes.
Remove the twine and slice into 1-inch-thick slices and serve with Township27 Horsing Around.
Grilled Baby Potatoes
These potatoes can be grilled alongside the tenderloin for the final searing. You can either use a grill bowl if you have one or skewer the potatoes onto metal or wooden skewers. If using wooden skewers, soak them in water for 20min.
1-1/2 lbs of new baby potatoes
2 tbsp Olive Oil
2 tsp Township27 Rosemary
1 tsp Township27 Black Sea Salt
1 tsp Township27 4 Pepper Blend
1 tsp Township27 Roasted Granulated Garlic
Place the potatoes in a large pot and fill with cold water.
Bring to a boil and cook for 10 minutes, or until you can just poke a fork in them.
Remove them from heat, drain them, and run cold water over them to stop cooking.
Place the potatoes into a bowl and add the rosemary, salt, pepper, and roasted garlic. Toss to coat and set aside.
When the tenderloin roast reaches 120°F and is moved to the hot side, add the potatoes to the grill alongside the tenderloin.
Turn the potatoes for even grilling. Leave the potatoes on when you remove the tenderloin to rest, or for 15-20 minutes. Remove potatoes when they are golden brown to slightly charred and serve.