Grilled Beef Tenderloin With Black Pepper Rub Food

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

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.

GRILLED BEEF TENDERLOIN WITH BLACK PEPPER RUB

Steps:

• With sharp knife, trim off excess fat and sliver skin from beef tenderloin. Fold narrow end of beef under to approximate thickness of remaining tenderloin. Tie folded end with butcher's twine or heavy cotton string; continue to tie every 2 to 3 inches to hold shape. Pat beef dry with paper towels.
• Brush beef with oil; sprinkle with salt. Rub 1/4 cup pepper evenly over beef. Wrap beef with plastic wrap; let stand 30 minutes at room temperature.
• Heat gas grill for indirect cooking. If grill has temperature gauge, try to maintain temperature between 325°F to 350°F.
• Place beef on heated side of grill; cook 2 to 3 minutes on all sides or until browned.
• Move beef to unheated side of grill. Insert meat thermometer into center of narrower end of beef. Cover grill; cook over indirect heat 30 to 40 minutes or until thermometer reads 135°F for medium-rare. If thickest part of beef has not reached 130°F to 135°F, it may be necessary to cut beef in half and leave thickest part on grill for 8 to 10 minutes longer.
• Remove beef from grill; place on carving platter. Cover with foil; let stand 15 to 20 minutes. Temperature will rise about 10°F during stand time.
• Meanwhile, in 12-inch heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots; sauté until soft, about 3 minutes. Stir in broth, thyme and 1/4 teaspoon pepper.
• In small bowl, mix brandy and cornstarch until smooth. Stir into shallot mixture. Increase heat to medium-high; heat to boiling, stirring constantly, about 1 minute. To serve, remove twine and cut beef into 1/2-inch slices. Serve with sauce.

BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN

Steps:

• Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
• Preheat oven to 350°F with rack in middle.
• Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
• Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
• Cut off string and slice beef. Serve warm or at room temperature.

GRILLED BEEF TENDERLOIN WITH STEVE'S RUB

Steps:

• Mix all ingredients and store in an air tight container.
• At least 2-1/2 hours before serving prepare the tenderloin by trimming off the excess fat.
• Brush the beef with balsamic vinegar then olive oil and season with 2 Tablespoons of the dry rub.
• Cover the tenderloin with plastic wrap and refrigerate for at least 2 hours (I like to let mine marinate overnight). Remove from the refrigerator 30 minutes before grilling to take the chill off the meat.
• Preheat the grill to a high temperature for searing.
• Sear the tenderloin for 4 minutes on each side.
• Turn the grill down to medium. If you have 2 or more burners, leave one burner on medium-high and turn one off. Put the meat over the burner that is off, then close the lid and cook for 15 to 20 minutes for medium rare. Depending on the heat of your grill and the thickness of the roast, the time can vary. The best way to determine doneness is to use a thermometer. Medium rare beef is 135°F.
• Let the tenderloin rest for at least 15 minutes under a foil tent before slicing. This will give the juices time to settle into the meat.

BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB

Steps:

• Combine rub ingredients. Rub evenly over steaks.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

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.

PEPPERY BEEF TENDERLOIN

Steps:

• Mix all the spices together well.
• Rub into the tenderloin.
• Place on rack in a roasting pan.
• Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
• Let stand for 10 minutes before slicing.