Spicy Grilled Beef Tenderloin Food

GRILLED BEEF TENDERLOIN SANDWICH WITH SPICY STEAKHOUSE AIOLI

Steps:

• In a mini food processor, add the mustard, honey, garlic and mayonnaise processing until smooth. Season with salt and pepper to taste. Let sit for 30 minutes.
• Coat the tenderloin in 1 tablespoon olive oil and cover liberally with salt and pepper. On a prepared grill, cook the beef over med-high heat, turning occasionally to create a crust. Continue to grill until medium rare, approximately 20 minutes. (use a grill thermometer to determine temperature, I remove around 125 degrees.) Transfer to a plate and allow to rest for 10 minutes covered with foil.
• Drizzle the onions and mushrooms with olive oil and season with salt and pepper. Grill the onions and mushrooms until soft, approximately 5-7 minutes. Transfer to a plate.
• Brush both cut sides of the ciabatta with olive oil and grill, cut side down, until lightly charred, approximately 5 minutes.
• To assemble: Slice the beef into 1/2 inch slices, set aside. Brush both cut sides of the bread with aioli, top the bottom half with grilled onions and then layer the beef on the onions. Top the beef with the mushrooms, blue cheese, spinach and then the top of the ciabatta. Cut into four sandwiches, serve immediately.

SPICY PORK TENDERLOIN

Steps:

• In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• Preheat grill for medium heat.
• Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

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.

KATO'S SPICY BEEF TENDERLOIN

Steps:

• Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions.
• Put meat into a shallow glass dish.
• Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt.
• Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite.
• Reserve marinade for basting.
• Bring meat to room temperature for at least 1 hour before cooking.
• Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes.
• If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency.
• Drizzle the sauce over the tenderloins and enjoy.
• We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.

CAJUN BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef. Lightly oil the grill rack., Prepare grill for indirect heat. Grill beef, covered, over indirect medium heat for 50-60 minutes, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally. Let stand for 10 minutes before slicing., To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness.

SWEET & SPICY BBQ GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloins dry. Rub each with about 1 tablespoon of olive oil, plus 2 tablespoons of pork rub.
• Grill over medium-high heat for 7 minutes per side. Check the internal temperature of each pork tenderloin with a digital meat thermometer. When it reaches 140 degrees, brush the tops and sides of each tenderloin with your favorite BBQ sauce. Continue to cook until the internal reaches 145 degrees.
• Remove the tenderloins to a platter and allow them to rest for 3 minutes before slicing.

GRILLED BEEF TENDERLOINS

Steps:

• In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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.

GRILLED BEEF TENDERLOIN

Steps:

• A half-hour before cooking, remove the medallions from refrigerator.
• Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
• Prepare a grill or a stove top grill pan with a medium-high heat fire.
• Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
• Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.

SPICY GRILLED BEEF TENDERLOIN

Steps:

• Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
• Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
• Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.