Patton's Beef Tenderloin, Kosher Salt, Butcher's Black Pepper, Granulated Garlic, Worcestershire Sauce, Olive Oil
Lightly coat your tenderloins with olive oil then season with one of the following suggestions.
- Patton's Dry Rub (use sparingly)
- Make your own rub with kosher salt, butcher's black pepper, granulated garlic, and Worcestershire sauce.
- Try a different rub that we stock. (3 Beer, Happy Holla, or Running Wild) They all come highly recommended.
Cook on grill set at medium heat for 15 minutes and then flip. Continue this process for a total cook time of 45 min. You may cook on aluminum foil lightly coated with olive oil (watch for flare ups). Do not press the meat or stab the meat as this will cause the juices to run out and losing maximum tenderness and color. If you really want to impress, for the last 3 - 4 minutes brush with Patton's Bourbon Glaze and allow to caramelize. Do this at the end so that the sugar in the Bourbon Glaze doesn't burn. For a medium warm pink center the internal temperature should read 125°F with a meat thermometer. Adjust cook time accordingly.
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