GRILLED BEEF TENDERLOIN RECIPE
Juicy, tender, and richly flavorful, this easy Grilled Beef Tenderloin Recipe makes a perfect holiday meal.
Provided by Isabel Laessig
Categories Beef Grilling Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Bring a 3 lb. beef tenderloin to room temperature by letting it sit out of the refrigerator for 30 minutes to 1 hour before cooking. Once ready to cook, preheat grill to medium-high heat. Mix 1 Tbsp. rosemary, 1 Tbsp. thyme, 2 Tbsp. garlic powder, 2 tsp. sea salt, and 2 tsp. black pepper in a bowl. Sprinkle both sides of the beef with seasoning, patting it down to coat it well.
- Grill for 30 minutes with the lid closed. Check often with a meat thermometer. For medium rare, grill until beef reaches an internal temperature of 135°F or 145°F for medium.
- Let the beef rest for 5-10 minutes before slicing. Serve, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 793 kcal, Carbohydrate 3 g, Protein 59 g, Fat 59 g, SaturatedFat 23 g, Cholesterol 210 mg, Sodium 914 mg, Fiber 1 g, UnsaturatedFat 27 g
GRILLED HOISIN BEEF
The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h18m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
- Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
- Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g
GRILLED BEEF TENDERLOIN WITH GRILLED SPRING ONIONS
Steps:
- Preheat grill to medium-high.
- Grind the toasted spices in a spice grinder and add to a small bowl with cayenne. Fold the tail end of the beef under to create a roll of meat that is even in thickness. Tie with butcher's twine to secure. This will help the meat to cook evenly and to be handled easily. Once the tenderloin is tied, season the beef generously with salt and rub with the spice mix. Give it a little massage with extra-virgin olive oil.
- Place the tenderloin on the preheated grill and grill on all sides until it is very brown and charred on the outside. When the tenderloin is nice and brown on all the sides, move it to a cooler part of the grill and shut the grill and cook until it is cooked to the desired doneness (medium rare for me), about 20 to 25 minutes or so for medium-rare. If cooking indoors, put the meat in a preheated 375 degrees F oven to roast to the desired doneness, about 125 to 130 degrees F for medium-rare. Remove the meat from the grill or oven to a cutting board and let rest for about 10 minutes before slicing; this will keep the tenderloin very juicy.
- Meanwhile, toss the onions with extra-virgin olive oil and salt and place on the preheated grill. Grill until they are soft and charred. Remove from the grill and reserve.
- To serve, remove the string from the beef. Cut into relatively thin slices, but thicker if you prefer. Serve 3 slices of beef, for each serving, with the grilled onions and a spoonful of Horseradish Cream.
- MMMMM...BIG MEAT!
- Combine all the ingredients in a serving bowl. Taste for seasoning, adjust salt if needed. Easy peasy!
GRILLED HOISIN CHICKEN AND PLUMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
- Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
- Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.
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
GRILLED BEEF TENDERLOIN
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting up a charcoal grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 4
Steps:
- Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
- Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.
GRILLED BEEF TENDERLOINS
Bold flavors bring out the best in these super-tender steaks. -Patricia Swart, Galloway , New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
GRILLED BEEF TENDERLOIN WITH POTATO FOIL PACKS
Grilled Beef Tenderloin With Potato Foil Packs
Categories Garlic Onion Potato Backyard BBQ Dinner Beef Tenderloin Bacon Grill Grill/Barbecue Sage Chive Sour Cream Gourmet
Number Of Ingredients 14
Steps:
- Coarsely crack peppercorns (see cooks' note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
- Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second foil pack in same manner.
- To cook beef and hobo packs using a charcoal grill:
- Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Using long metal tongs, lift up one hinged side of rack and put foil packs, folded sides down, on portion of bottom rack with no coals on it. (One side of packages will be in direct contact with coals.) Cook foil packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.
- While foil packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total. Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
- To cook beef and foil packs using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook foil packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.
- Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
- Serve beef and foil packs:
- Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.
- Cooks' Notes
- To crack peppercorns, coarsely crush with a mortar and pestle or wrap in a kitchen towel and press with bottom of a heavy skillet.
- If you aren't able to grill outdoors, beef can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning occasionally, until well browned, about 15 minutes total, then transferred to a large roasting pan with potato mixture scattered around it and roasted in middle of a preheated 450°F oven until thermometer registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board and continue to roast potato mixture until vegetables are tender, about 5 minutes more. Keep vegetables warm in a bowl, covered, while beef stands.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
GRILLED PORK TENDERLOIN WITH PLUMS
No need for a meat injector. There's a handy recipe tip for marinating this grilled pork tenderloin.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
- Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
- Cut pork into slices; serve with plums.
Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg
BOURBON-GLAZED CAJUN TENDERLOIN
Number Of Ingredients 16
Steps:
- TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate for 8 to 24 hours.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients until the sugar is dissolved.Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Press the rub into the tenderloin and allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the tenderloin with olive oil. Sear over Direct Medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 10 to 20 minutes. During the last 10 minutes of grilling time, turn and baste with the glaze.Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch slices and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
GRILLED BEEF TENDERLOIN WITH HOISIN-PLUM MOP
Number Of Ingredients 20
Steps:
- TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, set on a plate, and refrigerate for 8 to 24 hours.TO MAKE THE MOP: In a medium heavy-bottomed saucepan combine the mop ingredients. Bring to a boil over high heat, stir, and reduce heat to a simmer. Cook, stirring occasionally, until the plums are falling apart and the liquid thickens, about 45 minutes. Using a rubber spatula, press the mop through a sieve to remove the plum skins. Return the mop to the saucepan and simmer until about 1 cup of liquid is left.Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Allow to stand at room temperature for 20 to 30 minutes before grilling.Brush the tenderloin with sesame oil and season with salt. Sear over Direct Medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 15 to 25 minutes, turning and basting occasionally with the mop.Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch thick slices and serve warm. If desired, bring the remaining mop to a boil over high heat and boil for 1 full minute, then serve as a sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
More about "grilled beef tenderloin with hoisin plum mop recipes"
THE BEST GRILLED BEEF TENDERLOIN | JULIE BLANNER
From julieblanner.com
5/5 (1)Total Time 1 hrCategory Entertaining, Entree, Main CourseCalories 439 per serving
GRILLED BEEF TENDERLOINS WITH GINGER GLAZE RECIPE - BITE ME MORE
From bitememore.com
GRILLED BEEF TENDERLOIN WITH OLIVES AND CHORIZO - RICARDO
From ricardocuisine.com
10 BEST GRILLED BEEF TENDERLOIN SAUCE RECIPES - YUMMLY
From yummly.com
GRILLED HOISIN PORK TENDERLOIN - SLENDER KITCHEN
From slenderkitchen.com
HOW TO COOK BEEF TENDERLOIN (OVEN + GRILL DIRECTIONS)
From garnishwithlemon.com
GRILLED BEEF TENDERLOIN RECIPE - RECIPES.NET
From recipes.net
HOW TO GRILL BEEF TENDERLOIN - THE SPRUCE EATS
From thespruceeats.com
GRILLED WHOLE BEEF TENDERLOIN - BEEF RECIPES - LGCM
From lakegenevacountrymeats.com
GRILLED BEEF TENDERLOIN RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
6 GRILLED BEEF TENDERLOIN TIPS | GRILLING INSPIRATION | WEBER GRILLS
From weber.com
GRILLED BEEF TENDERLOIN WITH STEVE'S RUB - GREAT EIGHT …
From greateightfriends.com
BEST GRILLED BEEF TENDERLOIN RECIPE - DELISH
From delish.com
GRILLED PORK TENDERLOIN WITH HOISIN SESAME SAUCE - RECIPE GIRL
From recipegirl.com
SPICE-RUBBED GRILLED BEEF TENDERLOIN FILETS WITH CHIMICHURRI
From onceuponachef.com
GRILLED BEEF TENDERLOIN - LEITE'S CULINARIA
From leitesculinaria.com
GRILLED HOISIN PORK TENDERLOIN WITH PLUMS | SCHNUCKS
From nourish.schnucks.com
EASY GRILLED BEEF TENDERLOIN RECIPE- SIMPLE INGREDIENTS & 30 …
From gogogogourmet.com
GRILLED BEEF TENDERLOIN & VEGETABLES - INSPIRATIONAL MOMMA
From inspirationalmomma.com
THE BEST GRILLED BEEF TENDERLOIN AND RUB RECIPE - FANTABULOSITY
From fantabulosity.com
GRILLED GARLIC BUTTER BEEF TENDERLOIN RECIPE - OUT GRILLING
From outgrilling.com
HOISIN-GLAZED TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
GRILLED BEEF TENDERLOIN & HORSERADISH-WALNUT SAUCE RECIPE
From myrecipes.com
GRILLED BEEF TENDERLOIN STEAKS - KISS MY SMOKE
From kissmysmoke.com
GRILLED BEEF TENDERLOIN WITH FRESH HERBS RECIPE -SUNSET MAGAZINE
From sunset.com
PERFECT GRILLED BEEF TENDERLOIN - COUNTRY CLEAVER
From countrycleaver.com
GRILLED BEEF TENDERLOIN RECIPE | RECIPES.NET
From recipes.net
GRILLED HOISIN BEEF | RECIPE | HOISIN BEEF RECIPE, BEEF, GRILLED BEEF ...
From pinterest.ca
GRILLED HOISIN PORK TENDERLOIN WITH PLUMS | SCHNUCKS | RECIPE
From pinterest.com
GRILLED BEEF TENDERLOIN WITH WILD MUSHROOMS RECIPE | WILLIAMS …
From blog.williams-sonoma.com
WEBER GRILLED BEEF TENDERLOIN RECIPES - ALL INFORMATION ABOUT …
From therecipes.info
GRILLED BEEF TENDERLOIN WITH HOISIN-PLUM MOP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED HOISIN BEEF | RECIPESTY
From recipesty.com
GRILLED BEEF TENDERLOIN - THE SEASONED MOM
From theseasonedmom.com
HOW TO GRILL BEEF TENDERLOIN WITH A FAN FAVORITE RECIPE
From weber.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love