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.
I want to be in your dinner club :) It sounds like a wonderful menu and I know everyone at your table was thrilled to be there. The beef sounds amazing, what a great way to prepare it and highlight all the wonderful summery fresh herbs!ReplyDelete
You would be a wonderful asset to the group, Chris! Thanks so much :)Delete
my...those beef slices are so tender and perfectly grilled, Susan. Fresh herbs make a huge difference in cooking, don't they?ReplyDelete
Thank you, Angie! It was a great way to make the tenderloin taste more 'summery' :)Delete
This looks like a proper dinner, delicious! I especially like the look of the herb/horseradish vinaigrette, its freshness comes across the internet :-)ReplyDelete
Thank you, Amalia! It's amazing how much 10 people can eat :)Delete
Nice presentation and I like your use of the herbs.ReplyDelete
It really made it taste fresh and summery, Larry :) Thank you!Delete
This is my favorite cut of beef Susan! It looks perfectly cooked and so delicious with your amazing sauce. I wish I could come to one of your dinner parties - you do a wonderful job. Your herbs are gorgeous and so happy. Mine are starting to get weary with the heat and I'm still trying to use them up before they're gone. I hope my grandkids take an interest in photography too - since my husband and I both shoot. Have a wonderful week!ReplyDelete
Thank you, Tricia! We'd love to have you :) I was so thrilled when he asked if he could take some pictures. He was a quick learner ♥Delete
Wow, your beef tenderloin looks so appetizing, perfectly grilled, and the vinaigrette with a touch of horseradish sounds fantastic.ReplyDelete
Your herbs look so healthy and pretty...absolutely love it!
Have a great week ahead Susan!
I would make this again in a heartbeat ;) I hope I can keep using those fresh herbs as long as our weather will allow. Fingers crossed! Thank you, Juliana!Delete
It looks so good..but my fave pics are the 2 of M and you:) How CUTE..His haircut♥ReplyDelete
I love horseradih bet it is so good in this.Duly noted! Your herbs look beautiful and healthy too:)
♥ Mine too! He had just gotten a haircut for the start of school tomorrow and he looked so big. I wish I could stop time for a while...with the garden too :)Delete
The horseradish vinaigrette sounds like a delicious addition to serve with the tenderloin.ReplyDelete
It was such a tasty compliment and made it seem more 'summery' for our August gourmet group. Thank you, Karen!Delete
That tenderloin looks soooo good. The first thing we do when we hit US soil is check-in to our hotel in Chicago and go next door and get a good ol American steak. Fillet of her and T-bone for me. Will try this with some imported Argentine tenderloin (better than Swedish beef).ReplyDelete
Thanks, Ron! I'm sure Chicago has some great steak restaurants. We have friends there and it's worth the 90 minute drive down the interstate to go shopping and out to dinner occasionally ;)Delete
Do I see a future photographer here? It is so nice to share things that you love with your grandchildren! The tenderloin looks absolutely delicious and juicy!ReplyDelete
I hope so, Katerina ;) Their interests changed often! Thank you!Delete
Love the photo of you and your future photographer! This is my kind of meal Susan. We had something similar last evening, and loved every bite.ReplyDelete
Thank you, Debbie! Our kind of meal too :) I love my new Photo Bug ♥Delete
Way to go with your grandson! He certainly has a good teacher! I love the beef tenderloin, but have never cooked it on the grill. Guess I better hurry since we know there isn't much of the grill season left here. It looks delicious though and that great vinaigrette makes it even better. Thanks!ReplyDelete
Thanks, Pam! It's our favorite way to cook it - on the grill. In winter, we pull the grill under our unscreened but covered porch and continue to grill, unless it's sub zero or a blizzard :)Delete
This beef tenderloin sure makes an elegant meal from the grill, Susan. Looks so flavorful with the herb vinaigrette! Thanks for sharing how you store your fresh herbs for the winter too. I haven't had as much luck growing an abundance, but I'm determined to get better at gardening! Your grandson looks like a natural with that camera! :)ReplyDelete
We do love it for a special occasion, Marcelle! Having fresh herbs is probably once of my favorite things to grow because I do love being able to snip off whatever I need all summer. Thank you! I hope the grandson continues to love photography ♥Delete
Beautiful. I order grass-fed tenderloins online, and typically slice filets from the middle, and then do stir fries or curries with the ends, only because my husband likes steaks, and will only eat filets (spoiled), so I've never roasted a whole tenderloin. I love how beautifully colored it is on the outside!ReplyDelete
Oh, grass-fed must be wonderful! We like grilling the tenderloin whole because there are some in our family who like it more medium and some who like it more rare so there's always a perfect piece for everyone :) Thank you, Mimi!Delete
Beef tenderloin is my all-time favorite cut of beef, Susan. I buy mine from Costco, too. I will have to try your herb vinaigrette the next time that I fix one. I like using the grill, too, because it's less to clean up, and then the oven is free for something else.ReplyDelete
Your budding photographer is so cute!
Thank you, Kitty! We love a good steak occasionally too but, when the whole family comes for dinner, there is nothing more convenient or delicious than a grilled beef tenderloin!Delete
THis is a delicious recipe and it's on my list to make. And Love, love!... the fresh herbs vinaigrette over the meat. I too love to freeze my herbs, and use them all winter long. You definitely have the green thumb!ReplyDelete
Thank you, A and L! I love growing things in the summer. Our winter is so long that it's mental wellness therapy so have as much green as possible in the summer :) Hope you enjoy the tenderloin as much as we did!Delete
My husband always grills but I make the sauce and I love your sauce. What a great idea to mix horseradish with fresh herbs.ReplyDelete
Thank you, Gerlinde! The horseradish gives the sauce just enough 'oompf' :)Delete
This recipe sounds amazing and I plan on trying this along with your salad the next time we have guests. It is perfect dinner party fare and I will also prepare your salad along with it. Do you grow all your herbs in pots or do you have an herb bed? I have two new male Cavalier's and they seem to be enjoying hiking their leg on my herbs. Yuck, not good. I think I am going to start growing my herbs in strictly tall containers. I do grow tarragon in a huge container but the pups are eating at that, they love it. I really enjoyed your post and will make a copy.ReplyDelete
Silly dogs! Perhaps you could get one of those raised herb planter boxes that is on legs to keep them from eating or raising their legs :) Yes, most of mine are in containers. I find they do better than directly in the ground for some reason. Perhaps the fresh soil or lack of slugs. I hope you enjoy the meal as much as we did, Carolyn. Thank you!!Delete
My father used to grill tenderloin. It was so good. However he didn't have an herb garden like yours!ReplyDelete