There is nothing like Akaushi/Angus Tenderloin to satisfy a hungry party. Our friend Ted shares his favorite additions to summer gatherings:
Ted: My approach is fairly simple, as I love the taste of the meat more than any flavoring or spice…
About 6-7 days prior to cooking I take the roast from the freezer and leave it in the refrigerator to defrost. After a couple of days I unwrap the cut and let it air on a rack set over a cookie sheet for 3-4 days. This will allow the surface to become firm. I flip over the small-ended fold back about 3” and secure that with a metal skewer.
The day I cook it I bring it up to a little less than room temp, salt the entire piece with Himalayan salt (a fine textured salt), and let it stand for an hour or so. I am using a Lynx grill with two regular gas burners and one high heat burner. I light the two regular burners about 20 minutes before putting the steak on. I set the temp to medium low and cook the steak about 45 -50 minutes, turning regularly.
I try to get the small end to about 130°, middle to 115° and thick end to 100°. We fed eleven people with 3/4 of the tenderloin and I cut the thick end into filets about 1” thick put back on the grill the next day for perfect leftovers.
…And for the drinks
About 2 weeks before the party buy 4-6 semi-firm but ripe peaches, 4-5 firm Fuji apples and 4-5 navel oranges.
Slice the peaches first, then the apples. Add the oranges on top so the citric acid keeps the apples from turning brown. I layer these in a big bowl, plastic or ceramic, then cover with equal parts Triple Sec, Peach Schnapps, Vodka, and White Rum. Cover with plastic wrap and put in the wine cellar for two weeks.
In college 50 years ago we made this in garbage cans, but a 5 gallon water bucket also works great. The day before the party I dump the fruit into the water bucket, I add 3 gallons of Italian style wine (inexpensive is fine) add approximately 750ml Peach Schnapps, 750ml Vodka, 750ml Amber Rum.
I don’t add sugar or orange juice so the only other ingredient is ice, which I like to put in the cups so it doesn’t dilute the Sangria. It’s very potent but the fruit is really the kicker –you can blend two days before, no problem.
If you can keep this cool, it will last quite a while.