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Dakota Style

Dakota Style

Sunflower-Encrusted Beef Tenderloin

Sunflower-Encrusted Beef Tenderloin

Additional Information/Details:

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Season tenderloin with additional salt. Pat sunflower mixture evenly on top portion of tenderloin, pressing it gently.
  5. 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
  1. 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.
  2. 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