Last November you'll remember I went to the Kingsford University to learn some grillin' skills. And came back with some outstanding recipes that I posted here. Well, there are a couple I didn't share. And I was reminded of this by my friends Denise and Lenny from ChezUs.com, who were also there.

One of their favorite recipes was the Mushroom Crusted Beef Tenderloin from Chirs Lilly's book, Big Bob Gibson's BBQ Book. So, after an email reminder, I'm reprinting it here for you. One of the best things about it is that not only is it easy to do and impressive when done, but it'll feed a dozen people, making it perfect for parties.

(For more recipes and a bunch of videos from the weekend, click here. Bonus: I'm in a few of them...)

Mushroom Crusted Beef Tenderloin
Printed with permission from Chris Lilly – from Big Bob Gibson’s BBQ Book
Cooking Method: Indirect Heat
Suggested Wood: hickory, oak, pecan
Cook Time: 1 hour
Serves: 10 to 12

Mushroom Crust
5 tablespoons butter
1 1/2 tablespoons olive oil
3 1/2 cups minced mushrooms such as baby bella or shitake 4 cloves garlic, minced
2 tablespoons balsamic vinegar
3/4 teaspoon dried oregano
1 teaspoon salt
1 whole beef tenderloin (approximately 6 pounds)
1 1/2 tablespoon kosher salt

Melt the butter and oil together in a large skillet over medium heat. When the butter melts, add the minced mushrooms, garlic, balsamic vinegar, oregano, and salt. Simmer for 4 minutes, stirring occasionally, until the mushrooms start to soften. Remove from the heat and let cool.

Remove any silver membrane from the tenderloin with a sharp knife. Fold the tail of the tenderloin back onto itself and tie it with cooking twine (this creates a roast with a uniform thickness to ensure even doneness). Season the tenderloin with kosher salt. Drain any excess liquid from the mushrooms. Pat the mushroom mixture evenly over all sides of the entire beef tenderloin, making a thin crust.

Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 225˚F, place the tenderloin on the void side of the grill and close the lid. Cook for 1 hour or until the internal temperature of the tenderloin reaches 120-125˚F for rare, 130-135˚F for medium rare, or 140-145˚F for medium. Let the tenderloin rest for at least 20 minutes before slicing.