**Grilled Beef Tenderloin with Fresh Herbs: A Journey of Culinary Delights**
Indulge in the exquisite flavors of grilled beef tenderloin, a culinary masterpiece that promises a symphony of tastes and textures. This regal cut of meat, known for its exceptional tenderness and richness, is elevated to new heights when kissed by the flames of a grill, creating a delectable crust that seals in its natural juices. The magic of fresh herbs, with their vibrant aromas and zesty flavors, further enhances the experience, transforming this dish into a tantalizing treat. Join us on a culinary adventure as we explore the art of grilling beef tenderloin, accompanied by a medley of tantalizing sauces and sides, each adding its own unique touch to this extraordinary meal.
GRILLED BEEF TENDERLOIN WITH FRESH HERBS
Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.
Provided by wp
Time 2h45m
Number Of Ingredients 10
Steps:
- Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.
- Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
- Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.
- Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
Nutrition Facts : Calories 408, Carbohydrate 2.1, Cholesterol 129, Fat 26, Fiber 0.2, Protein 38, SaturatedFat 9.9, Sodium 728
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI
Provided by Elizabeth Karmel
Categories Blender Beef Garlic Mint Summer Grill/Barbecue Cilantro Parsley Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For spice rub:
- Combine all ingredients in small bowl.
- Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
- For chimichurri sauce:
- Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
- Do ahead: Can be made 3 hours ahead. Cover; chill.
- For beef tenderloin:
- Let beef stand at room temperature 1 hour.
- Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
- *Available at specialty foods stores and from tienda.com.
GARLICKY GRILLED BEEF TENDERLOIN WITH HERBS
This is a recipe I cooked for my birthday. It was my very first tenderloin on the grill. The recipe was VERY easy. And it got rave reviews at the party. I actually scaled the recipe down for just 1 lb of tenderloin, but I'm including the whole recipe here. I got the recipe online from Food & Wine. I believe they used fresh herbs in the original recipe. I didn't have any fresh on hand, but I had a Ton of dried, so I used that and it was still wonderful. I have changed the recipe to reflect my use of dried herbs.
Provided by Ambrosia for Guen
Categories Roast Beef
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet.
- In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours.
- Bring to room temperature before grilling.
- Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare.
- Transfer to a carving board and let rest for 10 minutes.
- Slice the roast 1/2 inch thick and serve.
Nutrition Facts : Calories 554.5, Fat 40.5, SaturatedFat 14.4, Cholesterol 146.2, Sodium 489.1, Carbohydrate 1.6, Fiber 0.6, Protein 43.2
Tips:
- Choose the Right Cut of Beef: Opt for a tenderloin roast that is at least 1 1/2 inches thick for even grilling.
- Marinate the Beef: Enhance the flavor of the beef by marinating it in a mixture of olive oil, fresh herbs, garlic, and Dijon mustard for at least 30 minutes or up to overnight.
- Preheat Your Grill Properly: Ensure your grill is preheated to medium-high heat (about 450°F) before grilling the beef.
- Sear the Beef: Sear the beef on all sides over direct heat for about 2-3 minutes per side to create a flavorful crust.
- Move the Beef to Indirect Heat: Once seared, move the beef to indirect heat and continue grilling, covered, for 15-20 minutes or until the internal temperature reaches 135°F for medium-rare.
- Let the Beef Rest: Allow the beef to rest for 10-15 minutes before slicing and serving. This helps distribute the juices evenly, resulting in a more tender and flavorful steak.
- Serve with Fresh Herbs: Garnish the grilled beef tenderloin with fresh herbs such as parsley, thyme, or rosemary for an aromatic touch.
Conclusion:
By following these tips and utilizing the provided recipes, you can create a delectable grilled beef tenderloin infused with the vibrant flavors of fresh herbs. Whether you prefer a classic marinade or a zesty chimichurri sauce, these recipes offer a range of options to suit your taste preferences. Remember to choose a high-quality cut of beef, marinate it properly, and cook it to perfection for an unforgettable dining experience. Impress your family and friends with this tender, juicy, and flavorful grilled beef tenderloin.
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