What says “I love you” more than grilled beef tenderloin?  This easy and often requested recipe is simple and delicious, again using the Spice Trader’s sweet smoked paprika http://www.thespicetrader.ca/:

1 beef tenderloin, preferably organic (makes a difference)

virgin olive oil (not extra virgin, too low a flash point)

a 50/50 mixture of sweet smoked paprika and kosher salt

Let beef warm for 30 min-1 hour out of fridge.  then is a large bowl, with your hands, lather the beef with olive oil – just enough to coat the meat.  This will help deliver the flavour into the meat.  then rub it all over with the dry mixture, pressing it into the meat.

Set your bbq to 475, this is important as you don’t want it on high, but rather medium high.  Depending on your bbq, our old one was named Darth Vader for a reason, it may be a bit less than medium high.  Grill on a diagonal until you have the black grill marks, then rotate 180degrees to get diagonal black grill marks crossing the first.  Repeat this every time you flip the meat to cook uncooked surface.

you can tell when it is done by pressing down with your utensil, how much resistance you get from the beef.  The more resistance, the more it is cooked.  I like mine medium rare/rare in the centre.  Once done, let it rest for 10-15 min then slice and serve with dijon or sautéd shallot aioli.  A great accompaniment is Porri Gratinati (on this site) and for desert, Chocolate Guinness cake or Sudanese Date Pudding