Herbed Grilled Beef Tenderloin 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.

HERB CRUSTED GRILLED BEEF TENDERLOIN

Steps:

• Let your whole beef tenderloin sit at room temperature for about 15-20 mins before grilling. If your whole beef tenderloin isn't already tied, use kitchen twine to tie it off in 1 inch intervals.
• Turn all of the burners on your gas grill to high and close the lid while you prep the beef.
• Season the beef tenderloin liberally on all sides with kosher salt and pepper.
• Combine the herbs, garlic, and olive oil in a small bowl. You can also pulse to blend in a food processor. Spread the herb mixture all over the beef tenderloin on all sides.
• Insert a meat probe like the ECPIN into the center of the beef. Bring the beef tenderloin to the grill and turn off one half the burners completely and reduce the other side to medium heat.
• Place the tenderloin on the side set to medium heat and sear on all sides for a total of 10 mins.
• Move the tenderloin to the cool side, close the lid, and cook until the probe reaches 125 - 130 degrees F for medium rare, about 30 mins.
• Remove to a tray, tent with foil, and let the meat rest for 20 mins before slicing. The meat will go up 5-10 degrees as it rests. Cut the string and slice.

MUSTARD-HERB GRILLED TENDERLOIN

Steps:

• In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. , Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.

HERBED BEEF TENDERLOIN

Steps:

• Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

LOUISE'S HERBED BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Tie tenderloin at 2-inch intervals with kitchen string.
• Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
• Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GARLIC HERBED BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

HERBED BEEF TENDERLOIN

Steps:

• Oven temperature to 425
• rub garlic all over the roast and sprinkle pepper and salt evenly and press in to make it stick.
• place herbs in a measuring cup chop using kitchen scissors.
• place chopped herbs on a sheet of wax paper and spread out so you can roll the roast on them.
• and then roll on herbs and press in place after each roll trying to completely cover the meat.
• secure roast with butchers twine (this can be done before rolling in herbs if desired.
• roast in oven until internal temperature reaches desired temperature for the style you want about 30 minutes for a medium roast.
• for rare 130*F.
• medium 155*F.
• well 170*F.
• thinly slice and serve.

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.

HERBED GRILLED BEEF TENDERLOIN

Steps:

• Trim all excess fat and silver skin from beef. Fold narrow tip end under to form an even thickness of tenderloin. Tie butcher string every 2" to keep shape.
• Mix together remaining ingredients and rub evenly over entire tenderloin. Refrigerate overnight.
• Sear beef over high heat on grill, using direct heat, until all sides are browned and carmelized.
• Reduce grill heat to medium, and place beef over indirect heat. Close grill and cook for 45 minutes. Do not open grill or cooking time will greatly increase. Check beef with instant read meat thermometer: 120 degrees for rare, 130 degrees for medium rare (ideal), 140 degrees for medium.
• Remove beef from grill, cover tightly with aluminum foil and allow to rest for 15 minutes before slicing thinly.