Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center
Set the EGG with an EGGspander (with the Half Baking Stone and the Half Cast Iron Grid for indirect and direct cooking) at 400°F/204°C.
Cut the tenderloin horizontally through the center about an inch deep. As you cut, pull away on the side opposite of your cutting hand. Try to keep the beef an inch thick through the spiral while cutting. Once you have a flat piece of meat, cover it with plastic wrap, and gently use the flat side of a meat tenderizer to even it out.
Coat the beef with extra virgin olive oil, salt and pepper. Spread the chimichurri mixture evenly over the beef, leaving about ½ inch around the sides. Roll the beef up and tie at 1-inch intervals to secure the roll. Brush the entire roll with olive oil, season with salt, pepper and Ancho Chili & Coffee Seasoning.
Roast the tenderloin on the indirect side of the EGGspander for 30-45 minutes, or until the internal temperature hits 120-125°F. Remove from the EGG and set aside.
While the beef is roasting, grill the vegetable skewers on the direct side until tender – about 15 minutes. Remove from the EGG.
Increase the temperature of the EGG to 500ºF and sear the beef on all sides using the direct side of the EGG. Let the beef rest for 10 minutes, and slice to serve!
Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley, red onion and lime juice. Add white wine vinegar and olive oil and mix. Then add salt and pepper to taste. Mix thoroughly for even flavor. Use immediately or let rest in the refrigerator overnight for fuller flavor.
Citrus and Herb Vegetable Skewers Instructions
Cut all the vegetables into bite sized pieces. Coat the vegetables with olive oil, salt and pepper and the Big Green Egg Citrus and Herb Seasoning. Skewer the vegetables in a pattern you like.