Anyone have a good recipe for a Beef Tenderloin?

Question

I'm looking for one I can use on the grill. Thanks!!!

Answer 1

I think this is what I am going to make tonight!

Grilled Beef Tenderloin on Focaccia Toasts
2 pounds cherry tomatoes
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 heads garlic
4 sprigs fresh rosemary
1 lemon, juiced
1 red bell pepper, seeded and chopped
2 cups good quality mayonnaise
2 tablespoons hot chili paste
1 whole beef tenderloin*, about 6 to 8 pounds
2 loaves focaccia bread, sliced and toasted
Baby arugula, for garnish

Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.

Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.

Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)

Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.

To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.

*COOKS NOTE* Have your butcher clean the fat and silver skin from the tenderloin and tie it.

Answer 2

Try a marinade of french dressing( orange not red ) the longer the better but at least a couple hours. Grill over direct heat to an internal temp of 140 or 150 degrees for med.

Answer 3

In a non stick pan start grilling your beef... when both peppered sides shows some darkness add some butter and turn over again and remove to set aside while you are adding to the same pan french mustard and thick cream..... you start mixing all until it bubbles and then put your meat back.....and stop the fire.... and serve... and this is the end..

Before removing the first time you can flamb it with alchohol...
put some whishkey or cognac or whatever in a little pan.. bring to boil and flamb and poor it over the meat and then remove to start the mustard cream process,,,,,

You can do the same with chicken.....

Answer 4

I just had that the other day. Sorry, I have never grilled one. I seasoned mine with salt, pepper and a little garlic and baked it in the oven. It was awsome! I used the leftovers for french dips and they were good too.

Answer 5

Lemon Pepper - ONLY.