GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS
This is a recipe I cooked for my birthday. It was my very first tenderloin on the grill. The recipe was VERY easy. And it got rave reviews at the party. I actually scaled the recipe down for just 1 lb of tenderloin, but I'm including the whole recipe here. I got the recipe online from Food & Wine. I believe they used fresh herbs in the original recipe. I didn't have any fresh on hand, but I had a Ton of dried, so I used that and it was still wonderful. I have changed the recipe to reflect my use of dried herbs.
Provided by Ambrosia for Guen
Categories Roast Beef
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
- In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours.
- Bring to room temperature before grilling.
- Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
- Transfer to a carving board and let rest for 10 minutes.
- Slice the roast 1/2 inch thick and serve.
Nutrition Facts : Calories 554.5, Fat 40.5, SaturatedFat 14.4, Cholesterol 146.2, Sodium 489.1, Carbohydrate 1.6, Fiber 0.6, Protein 43.2
MUSTARD-HERB GRILLED TENDERLOIN
Our area is known for beef, and we make this tenderloin recipe often. But the marinade would also be good with grilled pork or chicken.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. , Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.
Nutrition Facts : Calories 257 calories, Fat 16g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 181mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
This is a real show-stopper, perfect for that special dinner peary.It's done on the grill, so it frees up your oven for other uses. Originally from The USA WEEKEND magazine in the June 2006 Sunday Denver Post.
Provided by Leslie in Texas
Categories Roast Beef
Time 1h40m
Yield 6 oz. serving, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife.
- Fold thin tip end under to approximate the thickness of the rest of the roast.
- Tie with butcher's twine, then keep tying the roast with twine every 1 1/2 to 2 inches (to help the roast keep its shape).
- Snip silverskin with scissors to keep roast from bowing during cooking.
- Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
- Lubricate rack with an oil-soaked rag using tongs.
- Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off the burner directly under the meat and turn remaining one or two burners (depending on grill style) to medium.
- Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
- Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 561.1, Fat 41.3, SaturatedFat 14.5, Cholesterol 146.2, Sodium 682.8, Carbohydrate 1.6, Fiber 0.4, Protein 43.2
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- Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours. Bring to room temperature before grilling.
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