Grilled Beef with Barbeque Rub and Mop

10 Servings

SPICE RUB
1/4 cup chopped fresh parsley
3 tablespoons coarse salt
3 tablespoons coarsely ground black pepper
2 tablespoons minced garlic
1 tablespoon paprika
2 teaspoons crumbled bay leaf
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dry mustard

MOP
1 cup beef stock or canned broth
1/4 cup dry red wine
3 tablespoons prepared barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
2 large garlic cloves, pressed
1 tablespoon minced serrano chilis

1 3-1/2 pound beef tenderloin
Vegetable oil

Ranch Tomato Sauce (see recipe)

FOR SPICE RUB: Combine all ingredients in small bowl.

FOR MOP: Combine first 7 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover spice rub and mop separately and refrigerate.) Brush heef with oil. Press spice rub onto beef. Let stand 40 minutes. Prepare barbecue (medium-high heat). Place beef on grill and cook until thermometer registers 125 degrees for rare, turning and basting with mop every 5 minutes, about 20 minutes. Move beef to coolest part of grill. Cover with foil and cook 10 minutes more. Transfer to platter and let stand 10 minutes. Slice beef and serve with hot Ranch Tomato Sauce.

*A serrano is a very hot, small fresh green chili available at Latin American markets and some supermarkets.