Sunflower-Encrusted Beef Tenderloin
- Wojapi Sauce (see recipe below)
- 1 (4 ½-to-5-pound) beef tenderloin
- 1 Tsp. kosher salt
- 1 cup Dakota Style Roasted & Salted Kernels
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. coarsely ground black pepper
- 4 Tbsp. Hy-Vee butter (softened)
- Additional salt as needed
- Fry bread
- Trim silverskin and excess fat from tenderloin. Butterfly tenderloin by slicing it lengthwise almost, but not completely in half, so that you can open it like a book. Cover with plastic wrap and pound meat to even thickness. Sprinkle with salt.
- Place kernels in resealable plastic bag. Pound kernels into bits. Add thyme, sage and pepper. Add butter and knead mixture with your hands until combined; set aside.
- To stuff and roll tenderloin, spoon strained fruit from Wojapi Sauce mixture down center of tenderloin; spread evenly. Roll up tenderloin and tie with 100-percent cotton string at 2-inch intervals. To create even thickness, fold under smaller end of tenderloin and tie in place with string.
- Season tenderloin with additional salt. Pat sunflower mixture evenly on top portion of tenderloin, pressing it gently.
- Prepare grill for indirect cooking. Oil grill rack. Place tenderloin on grill rack over drip pan. Grill until meat thermometer inserted in the thickest section registers 135° F for medium-rare, about 1 to 1 ¼ hours. Remove tenderloin from grill; cover and let stand 15 minutes before slicing. Meat temperature will rise 10° F during standing time. Serve with Fry Bread and remaining Wojapi Sauce as a dip.
Wojapi Sauce Ingredients
- 2 cups frozen organic dark cherries
- 2 cups fresh blueberries
- ½ cup honey
- 1 to 1 ½ cups water
- ¼ cup cold water
- ¼ cup cornstarch
- 1 Tbsp. coarse ground black pepper
- 2 Tsp. dried thyme
- In a medium saucepan, combine cherries, blueberries and honey. Cover fruit with water and bring to boiling over medium heat. Cook mixture for 30 minutes or until thickened.
- Meanwhile, in a glass measuring cup, combine ¼ cup cold water and cornstarch until a smooth paste forms. Stir mixture into the hot fruit mixture. Bring to boiling and simmer until mixture thickens. Add pepper and thyme. Cook and stir 5 minutes more. Pour the fruit mixture into a strainer, reserving the strained juice to use as a dipping sauce and fruit mixture from the strainer for stuffing tenderloin.
This recipe was submitted by: Dakota Style