Grilled Prime Beef Tenderloin with Herb-Horseradish Vinaigrette

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.

The steak knives belonged to my in-laws and were given to us but we also have Henckeks steak knives we use often.  

Shop for Henckels steak knives HERE.  (Affiliate Link)

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.

Shop my recommendation for Butcher's Twine HERE. (Affiliated Link)

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).

We served the meat with a little of the fresh herb/horseradish vinaigrette on top and then passed the rest of the vinaigrette at the table along with traditional horseradish sauce.  The vinaigrette made it around the table at least twice, everyone enjoyed it so much.

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

Printable Recipe

Serves 10

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.

Grilled Stuffed Filets of Beef (Braciole)

Braciole, or Involtini is an Italian meat preparation that usually includes stuffing meat with prosciutto or other thinly sliced cured meat, with cheese, breadcrumbs and seasonings.  Perfect with roasted potato wedges, and a green vegetable, such as sauteed green beans or asparagus.  

I was a little concerned about the ingredients when I first read the recipe but trust me, you will not believe the wonderfully complex and delicious flavors when you take your first bite!

The meat can be prepared in the morning and refrigerated, covered, until time to grill.  Pull out of refrigerator about 30-40 minutes before cooking.  I suggest an instant read thermometer for perfect temperature.  We usually take it off the grill at 125 degrees and let it rest at least 5 minutes before serving. 

In lieu of cooking on a grill outdoors, you could prepare this in a large, preheated cast iron skillet or grill pan on the stove top.

Shop for the Instant Read Thermometer we use HERE, Steak Knives HERE and Butcher's Twine HERE (Affiliate Link)

Braciole of Beef
~Adapted from Mario Batali's Italian Grill cookbook

Printable Recipe

Serves 6

2 cloves of garlic, minced
4 scallions,sliced thin
1/4 cup Italian parsley, chopped
4 ounces good quality sliced salami, sliced thin and cut into ¼-inch-wide julienne
8 ounces Fontina cheese, diced to 1/4 inch
1/2 cup Parmigiano-Reggiano, freshly grated
1/2 cup toasted bread crumbs - I like to use leftover Artisan Bread in 5 that I've made)

1/4 cup plus extra for rubbing the meat before grilling
One center-cut beef tenderloin, about 3 pounds, butterflied lengthwise without cutting all the way through and opened like a book
Kosher salt and freshly ground black pepper

In a medium bowl combine the first seven ingredients and mix well. Add ¼ cup of olive oil and mix again. Set aside.

Cut six 15" lengths of kitchen twine.

With the butterflied beef spread open, season both sides with salt and pepper. Turn the long side toward you and spread the bread crumb mixture evenly over the beef, leaving a 1 inch border on the farthest side. Press down and gently pack the stuffing mixture onto the beef to keep it in place. Starting from the side nearest you, roll up the meat like a jelly roll, trying to keep as much filling from falling out by stuffing it back in. Tie the meat tightly with the twine, at even intervals of about 3 inches, knowing that you will want to cut at least 6 steaks from this roll. It helps to have a second set of hands to help! Wrap in plastic wrap tightly and refrigerate for at least 2 hours, or overnight.

Preheat the grill to medium-high. Unwrap the beef roll and slice in between the ties into six thick steak roll-ups. Brush gently on both sides with the a little olive oil and season with salt and pepper. Carefull lay the steak roll-ups onto the preheated grill and cook without moving for 5 to 7 minutes. Using a spatula, carefully turn each roll over and cook for 4 minutes longer for medium-rare, moving to a cooler place on the grill if they start to burn too much.

 (If your grill runs hot, reduce time.  I highly advise using an instant read meat thermometer. We like 125-130F for medium rare beef tenderloin.) 

Transfer to a platter, let rest for 5 minutes under a tent of aluminum foil,  and serve.