Grilled Beef Tenderloin With Roasted Garlic Sauce 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.

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

GRILLED BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 350. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat for 10 minutes. Drain. Place garlic heads, cut side up in small oven proof dish. Pour 1/2 cup olive over. Cover tightly with foil and bake until garlic is soft, 55 minutes. Remove from oil; cool. Pour oil into measuring cup and add more oil to measure 1/2 cup. Squeeze out garlic into food processor, add oil & Chicken broth and puree until smooth, thinning with more broth as desired. Season with salt and pepper. Can be made 1 day ahead, cover, chill and rewarm over medium low heat. Rub beef with olive oil and sprinkle with salt and pepper, grill to desired doneness turning often 22 minutes for rare.