Wash tenderloin well and dry. Trim excess fat and tough sections as
appropriate. Fold tenderloin at thin end to make as uniform as you can.
Tie with roasting string. Brush tenderloin with olive oil. Generously
salt and pepper meat, rub and pat all around meat.
Clean grill and wipe with olive oil. Preheat grill to high. Preheat
oven to 400. Grill each of four sides of loin for ~ 90 seconds to
sear the meat and lock in the juices. Take off grill, transfer to
cookie sheet rubbed with olive oil. Roast the meat until center
temperature is 135 for medium rare, approximately 30 minutes. Use a
meat thermometer and test meat at various locations/thicknes. Take
out, cover with foil, let rest 10 minutes. Slice 1/4 in. slices or
so.
Serve with mashed potatoes, twice baked potatoes, or fingerling
potatoes, and salad,.
Serving
Suggestions
Serve with sauce of choice. Horseradish, basil Parmesan an others are great.
Originally Submitted
4/7/2004
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