Reindeer Tenderloin is a real treat. This one is served with cauliflower (grilled whole) and tomatoes.
Servings 4 people
- 2 reindeer tenderloins (approx. 10 oz each)
- 1 cauliflower
- 4 tomatoes
- 4 oz grated parmesan cheese
- 2 lemons
- 4 tbsp olive oil
- 2 garlic cloves
- 1 tsp dried tarragon
- The reindeer tenderloins don’t need prep. If the silvery membrane on one side is thick you can trim it.
- Remove the green leaves from the cauliflower.
- The cauliflower will take roughly 1 hour to cook, and the tomatoes need
30 minutes. So put them on in order of longest cook time.
- Fire up your grill, prepare it for indirect grilling. Have it running at 330° F. We run it hotter for the vegetables which go on first. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the cauliflower on the grates and close the lid.
When 30 minutes have passed, put the tomatoes on the grates too, and wait another 30 minutes.
- In the meantime it’s time to make the gremolata. The gremolata is a cold
dressing to pour on the cauliflower (when on the plate). Grate the zest
from the lemons into a bowl, and then squeeze the juice from them into the same bowl. Now add the olive oil and crush the garlic. Add the tarragon and stir well.
- Remove the cauliflower and tomatoes from the grill when they’re done.
Now grill the tenderloins over high direct heat, turning often. When
they’ve gotten a nice char and the inner temperature is 131° F (55° C) they’re
- Slice the tomatoes and sprinkle the parmesan over them. Drizzle the
gremolata over the cauliflower bouquets. Slice the tenderloin and add
salt to taste.