If you enjoy an occasional grilled beef tenderloin, here is the final recipe from our gourmet group dinner we hosted earlier this month that I wanted to share with you while outdoor grilling season is still with us.
We love beef tenderloin as it is lower in fat that most other cuts of beef, can feed a large group, and is so tender that you don't even need a steak knife. Since we were hosting, (the hosts provide the main course and assign the rest of the recipes), we opted to buy a prime beef tenderloin from Costco to make our dinner even more special.
We served the tenderloin with the room-temperature baby potato and green been salad from my last post. For our dinner, I also made oven-roasted Baby Bok Choy, which I did not prepare for our 'test run' when I took these photos.
Herbs are plentiful in my garden in the summer and, since I named our menu "Garden to Table Gourmet", I wanted to make use of them in almost every course. Here, the meat is first tied for even grilling (there are lots of YouTube videos showing how to tie or 'truss' a beef tenderloin) and then it's marinated for a few hours with a rub of fresh garlic, freshly chopped parsley, thyme and basil.
My husband grilled it to an internal temperature of about 120F for a nice medium-rare in the center to medium on the outside after allowing it to 'rest', tented with foil, for at least 10-15 minutes (this helps keep the meat to juicy after it's cut).
Herbs I always love to grow to use for cooking are basil (at least three varieties), thyme (plain and silver-leaf), rosemary, oregano, mint, and lots and lots of parsley (curly and Italian). The thyme I will freeze in zipper bags, stems and all, and use in cooking throughout the winter. Parsley, I chop and freeze on a cookie sheet and then put into zipper bags.
As you may know, having a blog means taking lots of lots of photos. I've always enjoyed photography and last night I was thrilled that my oldest grandson has taken an interest. He took some good shots!
Grilled Beef Tenderloin with Fresh Herb-Horseradish Vinaigrette
For the Vinaigrette
1 c. parsley leaves
1 c. basil leaves
1/4 cup fresh thyme leaves
1/2 teaspoon red pepper flakes
1 large clove garlic
2 tablespoons champagne wine vinegar
2 teaspoons creamy horseradish sauce
3/4 cup olive oil
1 teaspoon kosher salt
For the Beef Tenderloin
1 beef tenderloin, 4 to 4.5 lbs.
2 tablespoons olive oil
1 teaspoons cracked black pepper
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
Vinaigrette can be prepared in the morning. In a blender, combine the herbs, red pepper flakes, garlic and horse Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup oil until vinaigrette is almost pureed. Add the horserashish sauce and salt and pulse until just blended. Adjust seasonings to taste. Transfer to a pitcher or gravy boat and refrigerate until ready to use.
Tie the beef tenderloin using kitchen twine, tucking end of tenderloin over toward the center to make as even a grilling surface as possible. Rub with a little oil and then rub in the garlic and herbs. Place in a large glass dish, cover and refrigerate. Remove from refrigerator at least 30-45 minutes before grilling to allow the meat to come to room temperature. Rub off excess herbs from meat before grilling.
Preheat gas grill to medium-high, or prepare a charcoal grill. Grill meat, turning every 5 minutes or so, for about 20-25 minutes, or until desired temperature is reached...125F for medium rare. Allow meat to rest, tented with foil, for at least 10 minutes. Slice and serve warm or at room temperature topped with herb vinaigrette.