Grilled Beef Tenderloin With Potato Foil Packs Recipes

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GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

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

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

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 TENDERLOIN WITH POTATO PUREE



Grilled Tenderloin with Potato Puree image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

4 cups peeled and medium-diced potatoes
Six 6-to-7-ounce center cut tenderloins
Salt and freshly ground black pepper
1/4 cup clarified or drawn butter
1/2 stick unsalted butter, at room temperature
1 teaspoon ground white pepper
Vegetables and sauce of choice, for serving

Steps:

  • Bring a large pot with 8 cups water to a boil over high heat. Once the water is boiling, add the potatoes and cook until fork soft, 12 to 15 minutes. Once cooked, remove the pot from the stove, drain the potatoes into a colander and allow to completely drain.
  • While the potatoes are cooking, preheat a grill to 350 degrees F. Sprinkle the steaks with salt and black pepper, and begin cooking on the grill. Cook the first side 2 to 3 minutes, then flip to the second side and cook another 2 to 3 minutes. After the second side is cooked, flip back to the first side, cook 2 to 3 more minutes and then finish on the second side for a final 2 to 3 minutes for medium-rare to medium. This "four side" cooking will result in evenly grilled and cooked steaks. After the final cooking, remove from the grill and spoon the clarified butter over the steaks. Allow to rest until serving, 3 to 5 minutes. The butter will help the steaks stay at the present grilled temperature.
  • To finish, add the drained potatoes to a mixer fitted with a whisk attachment and whisk until the potatoes are broken down, 1 to 2 minutes. Add the room temperature butter, 1 tablespoon salt and the white pepper, and finish mixing on high speed until smooth, 4 to 5 minutes. Taste and add additional seasoning if preferred.
  • Serve the steaks with the potatoes and vegetables and sauce of choice.

GRILLED BEEF TENDERLOIN WITH POTATO FOIL PACKS



Grilled Beef Tenderloin With Potato Foil Packs image

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

2 tablespoons black peppercorns
1½ tablespoons kosher salt
2 tablespoons olive oil
1 (2½lb) center-cut beef tenderloin roast, trimmed and tied
1½ lb fingerling or baby Yukon Gold potatoes (about 16), halved lengthwise
½ lb pearl onions (about 16), blanched in boiling water 1 minute, drained, and peeled
12 garlic cloves
2 tablespoons minced fresh sage
½ cup extra-virgin olive oil
½ cup sour cream
6 bacon slices, cooked and crumbled
¼ cup thinly sliced fresh chives
Special Equipment
12-inch-wide heavy-duty aluminum foil; a 22 1/2-inch kettle grill with a hinged top rack (if using charcoal); a large chimney starter (if using charcoal); long metal tongs; a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

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.

FOIL PACKET GRILLED POTATOES



Foil Packet Grilled Potatoes image

Make and share this Foil Packet Grilled Potatoes recipe from Food.com.

Provided by Audrey M

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup salad dressing
3 cloves minced garlic
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
3 baking potatoes, cut 1/4 inch thick
1 large sliced onion

Steps:

  • In a large mixing bowl, blend together salad dressing and seasonings.
  • Next, add potatoes and onions and toss until covered.
  • Divide potato mixture evenly among 6 foil packets.
  • Double fold ends of packets to seal but leave enough room for heat to circulate Place packets on heat grill and cook for 25 to 30 minutes.
  • Make sure lid is down while cooking.
  • To cook in oven, Preheat oven to 425 degrees and cook for 40 to 45 minutes.

STEAK AND POTATO WITH GARLIC BUTTER FOIL PACKET DINNERS



Steak and Potato with Garlic Butter Foil Packet Dinners image

Juicy steak, roasted potatoes and a creamy garlic butter make this the best tin foil dinner recipe.

Provided by Elyse

Yield 6

Number Of Ingredients 10

10 red potatoes (diced)
1 onion (diced)
1 1/2 pounds sirloin steak (cut into bite sized pieces)
2 Tablespoons olive oil
Aluminum foil
Salt and pepper, to taste
1/2 cup butter (softened)
1/4 cup fresh parsley (chopped)
2 teaspoons minced garlic
Salt and pepper, to taste

Steps:

  • Heat grill to medium-high heat.
  • In a large mixing bowl, combine diced potatoes, onion and steak.
  • Pour olive oil over the top and toss until well combined.
  • Place 4-6 pieces of foil (approx 12 x 18 in) on a clean working space.
  • Divide steak and potato mixture evenly between foil pieces.
  • Season with salt and pepper, to taste.
  • In a small mixing bowl, combine butter, parsley, garlic, salt and pepper.
  • Divide garlic butter evenly between foil packs and place on top of steak and vegetables.
  • Fold the ends of the foil together and seal open ends closed tightly.
  • Place foil packs on the grill and close lid.
  • Cook for 15 minutes, turning over halfway through, until meat is cooked and vegetables are tender.
  • Carefully open foil packs and serve.

Nutrition Facts : Servingsize 1 serving, Calories 878 kcal, Fat 87 g, SaturatedFat 38 g, Cholesterol 169 mg, Sodium 454 mg, Carbohydrate 18 g, Sugar 7 g, Protein 3 mg

GRILLED MEATLOAF DINNER FOIL PACKS



Grilled Meatloaf Dinner Foil Packs image

Dinner's in an easy-to-assemble packet! Grill meat, potatoes and carrots for a satisfying meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
1 egg
3/4 cup milk
1/2 cup Progresso™ plain bread crumbs
1/3 cup ketchup
1 bag (1 lb 4 oz) refrigerated new potato wedges
3 cups ready-to-eat baby-cut carrots
Fresh parsley, if desired

Steps:

  • Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 165°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 110 mg, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 12 g, TransFat 1 g

GRILLED BEEF TENDERLOIN



Grilled Beef Tenderloin image

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

1 beef tenderloin (4 pounds), preferably grass fed, trimmed and tied
Extra-virgin olive oil, for rubbing
Coarse salt and freshly ground pepper
1/2 cup Mint-Chive Butter

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.

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From southernliving.com


STEAK FOIL PACKETS - CAROLINE'S COOKING
2019-08-01 Mix together the oil, garlic, paprika, thyme, salt, pepper and lemon juice. Toss the steak, potatoes, onion and pepper in the oil mixture. Cut foil squares and divide the steak and vegetable mixture evenly between them. Seal up the foil packs and either cook on the grill for around 10 min or in the oven at 425F for around 20 min.
From carolinescooking.com


GRILLED PORK TENDERLOIN & POTATOES IN FOIL | DIETHOOD
2016-06-01 DO NOT OPEN THE PACKET. Cook: Place the foil packet onto the high-heat grill (about 425°F). Grill the pork tenderloin and potatoes for 25-30 minutes, turning the packet every now and then, until the internal temperature of …
From diethood.com


GRILLED CHICKEN AND POTATO FOIL PACKS - TN.GOV
Directions: Preheat an outdoor grill for medium-high heat. Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil and thyme in a bowl; set aside. Lay out 4 12x12-inch squares of aluminum foil. Place one chicken breast in the center of each square, top with potatoes, onions, bell peppers and mushrooms.
From tn.gov


GRILLED BEEF TENDERLOIN WITH POTATO HOBO PACKS RECIPE | EAT YOUR …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


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