Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Smoked and grilled tenderloin with birch salt, pickled wild garlic and wild herbs
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  • Smoked and grilled tenderloin with birch salt, pickled wild garlic and wild herbs
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    Smoked and grilled tenderloin with birch salt, pickled wild garlic and wild herbs

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    Tenderloin is a very tasty, tender type of meat.

    Serves 4

    PREPARATION:

     
    • 1

      Light a BBQ kettle grill, with one hot zone and one slightly cooler zone.

    • 2

      Rub the meat with most of the porcini powder and plenty of salt and pepper. Grill it over a direct heat until it becomes nice and brown on all sides. Place the meat over the indirect grilling zone. Place a sliver of birch wood over the coals and put the lid on. Allow the meat to continue cooking for a further 8-10 minutes until it is more or less medium rare. Check using a cooking thermometer if necessary. The core temperature should be somewhere between 136-140 Fahrenheit (58 and 60 Celsius) for medium. Allow the meat to stand for a few minutes before cutting it.

    • 3

      Cut the meat into approx. 5 mm thick slices and arrange it decoratively on a plate. Sprinkle over a bit more porcini power and some birch salt. Arrange the wood sorrel, plantain and orpine (or other herbs or purchased salad) on top. Decorate with wild garlic and finish with a splash of cold-pressed rapeseed oil.

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  • Tenderloin is a very tasty, tender type of meat.

    Serves 4

    PREPARATION:

     
    • 1

      Light a BBQ kettle grill, with one hot zone and one slightly cooler zone.

    • 2

      Rub the meat with most of the porcini powder and plenty of salt and pepper. Grill it over a direct heat until it becomes nice and brown on all sides. Place the meat over the indirect grilling zone. Place a sliver of birch wood over the coals and put the lid on. Allow the meat to continue cooking for a further 8-10 minutes until it is more or less medium rare. Check using a cooking thermometer if necessary. The core temperature should be somewhere between 136-140 Fahrenheit (58 and 60 Celsius) for medium. Allow the meat to stand for a few minutes before cutting it.

    • 3

      Cut the meat into approx. 5 mm thick slices and arrange it decoratively on a plate. Sprinkle over a bit more porcini power and some birch salt. Arrange the wood sorrel, plantain and orpine (or other herbs or purchased salad) on top. Decorate with wild garlic and finish with a splash of cold-pressed rapeseed oil.

    Print Friendly
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