Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Whole Smoked Beef Tenderloin

Ingredients

5 lb whole beef tenderloin, cleaned and trimmed

1 cup wishbone Italian dressing

1/4 cup Worcestershire Sauce

2 Tbsp steak seasoning

Instructions

Combine the Italian Dressing and Worcestershire sauce. Coat the tenderloin with the marinade and wrap in plastic wrap. Refrigerate overnight.

Prepare the charcoal according to the directions on the grill for slow barbecuing.

Sprinkle the steak seasoning over the entire tenderloin and cook on the prepared grill for 1-2 hours, until an internal temperature of 125 degrees is achieved.

Allow the meat to rest for 10 minutes before slicing and serving.

Yield: 10-14 servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more