COOK IT.
Yorkshire Puddings :
In clear containers that are the same size, measure out equal volumes of egg, flour, and milk. Because the containers are clear, you can ensure that each vessel is filled to the exact same height.
Add the ingredients to a bowl with a pinch of salt. Whisk together thoroughly until smooth and the consistency of heavy cream.
Rest the batter for at least 30 minutes up to 4 hours.
Preheat your oven or grill to 425°F (218°C). Place a good amount of beef tallow into the bottoms of a muffin tin, placing that into the oven or grill to preheat too.
When hot enough, add batter carefully to the tin and bake for 20 to 30 minutes until risen and golden.
Beef Tenderloin Dinner :
Start by prepping the beef. Season thoroughly with salt on all sides and the ends. Place the tenderloin onto a rack over a board or baking sheet for at least 40 minutes or in the fridge for up to 8 hours.
While you wait for the beef tenderloin to dry brine, prep the potatoes by washing, peeling, and then cutting them into large chunks, no smaller than 2 inches (5cm) square. Place the potatoes into salted water and 1 tbsp. of baking soda. Bring the potatoes to a boil until they are nearly cooked through, around 10 minutes. Drain the potatoes and place them back onto the still-warm stove to steam-dry for a few minutes.
Preheat your BBQ to 350°F (177°C), preparing for indirect grilling techniques. Ignite two side-by-side burners and one on the far end of the grill, all set to medium-low. Place a baking sheet or roasting pan with ¼ cup (54g) of beef tallow onto the grids over lit burners.
Season the beef with pepper and garlic. Drizzle a little oil over the potatoes and season well with salt. Give the potatoes a shake to scuff up their edges a little.
When the BBQ is preheated, bring your meat and the potatoes to the grill. Place the beef over an unlit burner, then carefully place the potatoes, flat side down, into the preheated oil in the baking tray. Close the lid and cook.
Check on the potatoes every 10 to 15 minutes, flipping when the edge that is face down becomes golden crisp. Use a meat thermometer to monitor the beef. Remove the potatoes and keep warm when all sides are golden brown. Remove the beef from the BBQ when it reaches 120°F (49°C) for rare and 130°F (54°C) for medium-rare. Rest the beef for at least 10 minutes before slicing.
While the tenderloin and potatoes are cooking, prepare your carrots and broccolini in your favorite manner.
Make the gravy by melting the butter or tallow in a saucepan, then adding the flour. Cook until the flour smell is gone and it has turned a light brown color. Then, ¼ cup at a time, add the beef stock until you have reached your desired gravy consistency.
For the cheese sauce, melt the butter, then add the flour. Cook out the flour smell, then slowly add the cream until smooth. Once smooth, add the remaining cream, cooking until it’s steaming. Stir in the cheese, a handful at a time, stirring until melted. Then, add the chopped herbs.
Assemble everything artfully onto a board like Napoleon’s Charcuterie Board, including a vessel full of gravy, Yorkshire puddings filled with cheese sauce, sliced beef tenderloin, roasted potatoes, and your veggies. Allow your guests to dip and eat bite-sized morsels dipped in delicious sauces in an interactive and enjoyable meal.
Pair this meal with an aged Bordeaux red; the mellow tannins and herbaceous chocolate notes are ideal for this meal. Tempranillo is another great choice. Oak aged with cedar and tobacco notes will play beautifully with the smoky BBQ of the meal. If you prefer beer with your meal, a German Doppelbock with rich, sweet, and nutty notes contrasts well with the roast beef, potatoes, and veggies. An Amber Ale is a well-balanced beer that will play well with the herbs and spices used in the meal.
This isn’t just dinner; it’s a conversation starter. Build it big, take a few shortcuts if you want, and let everyone grab, dip, and savor every bite. Perfect for Easter or any holiday where the food deserves as much attention as the company. What are you serving, hot off the BBQ, for Easter? Share your holiday recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!