| Prosciutto Wrapped Beef Tenderloin | ||||
| Serves 8-12 | ||||
| Ingredients | ||||
| 1 | whole beef tenderloin |
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| 12 oz | prosciutto, sliced | |||
| ________ | ||||
| 12 oz | (1 bottle) teriyaki sauce (with no bits in it that will clog your injector) | |||
| 4 tbls | Emeril's Essence | |||
| Directions | ||||
 Pick up a whole beef tenderloin from your
local butcher or warehouse store. You can buy it trimmed (peeled) already, but
you’ll pay a premium for that service. Save some money and trim off the
fat and extra meat bits yourself; it’s easy. Now cut off a roast into
the amount you’ll be serving. Eyeball the thickness of the steaks and
count out your portions. You want one large slab of meat for the
rotisserie. Freeze the rest of the meat you’re not using.Start the prosciutto wrap and marinade injection the day before. On a large cutting board, place strips of prosciutto vertically in a horizontal row overlapping the last piece by about half. Continue the row for the length your tenderloin is. Place the tenderloin in the middle of the prosciutto nest and roll the prosciutto up each side. It won’t go all the way around the beef, but it will stick to it. Now add another row of prosciutto across the top of the exposed beef in the same manner. With your hands, mold the prosciutto tightly to the beef. Break out your butcher’s twine and truss it up so the prosciutto won’t fall off during cooking. Place the meat package in a 9x13 baking pan to receive its flavor injection. Pour the teriyaki into a thin glass or bowl so you can get your injection needle into the liquid (and you won’t contaminate any unused sauce). Suck up some of the marinade into the injector and stab the meat with it. While slowly pulling the needle out, push the plunger down to distribute the sauce. Some of the sauce will leak or squirt out. That’s fine; just leave it there (except if it lands on you, then wipe it up). The meat will expand and tighten up any loose trussing. Inject the entire tenderloin about every inch. You do not have to turn the meat over since the needle will reach all the way through. This should use just about the whole bottle of teriyaki sauce. Now liberally sprinkle some Emeril’s Essence over the entire tenderloin, both sides. Cover the meat and refrigerate it overnight. The next day, remove the tenderloin from the 9x13 pan, place it on a cutting board, and skewer it with your rotisserie rod. Snug up the rotisserie forks so it will be held tightly. Tie the meat to the forks if necessary. Preheat your grill to about 350°. Smoking chips will add another flavor dimension if you have them. Carry the meat out to the grill (it helps if someone else holds a pan under the meat so any drips won’t soil your floor). Place your rotisserie skewer in the motor and turn it on. It will take about 60 to 90 minutes to cook the meat. Please check the grill frequently for any temperature swings or flare-ups. If the prosciutto starts getting too charred and the beef isn’t finished yet, cover everything with some aluminum foil and keep cooking it. For medium-rare, pull the meat off when the internal temperature hits 125°. Carefully bring the skewer back inside (again holding a pan beneath the meat). Remove the meat from the skewer, cover it with aluminum foil, and let it rest for about 15 minutes. Portion out the steaks; an electric knife will make quick work of it. Make sure everyone gets some of that crispy prosciutto. You can drizzle any leftover teriyaki sauce over the top. |
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