Name: Brazilian Spit-Roasted Beef Tenderloin (Filet Mignon No Espeto)
Yield: Serves 6 to 8
Cuisine: Brazil
Ingredients: Cracked black peppercorns; 3 tablespoons fresh lime juice or red wine vinegar, or more to taste; About 1 tablespoon extra-virgin olive oil (optional); About ¼ cup rock salt or very coarse sea salt; ½ sweet white onion, peeled and cut into ¼-inch dice; ½ cup vegetable oil, or extra-virgin olive oil, or a combination of the two; 1 large luscious, red ripe tomato; Coarse salt (kosher or sea) and Freshly ground black pepper; 3 tablespoons finely chopped fresh flat-leaf parsley or cilantro; 1 beef tenderloin, trimmed (3 to 4 pounds; see Note); 1 small or ½ large yellow bell pepper, cut into ¼-inch dice

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Nothing says magnanimity at a barbecue like a whole beef tenderloin smokily charred on the grill. And if you think it’s good grilled using the direct method, wait until you try it spit roasted. In the best Brazilian steak house style, you would bring the tenderloin to the table on the spit and carve it right onto everyone’s plate, providing each guest with a miniature set of tongs to grab the beef as you’re carving it. Each paper-thin slice would be crusty on the outside, sanguine and moist