Herb Encrusted Beef Tenderloin - Grill Time Special

A special event or holiday gathering with family and friends might just require something different than the normal BBQ fare. Beef tenderloin could be just the right alternative. Pound for pound it is a cost effective way to serve a quality main course and this herb encrusted receipt will be sure to please.

Beef tenderloin can range in price from $6.99 to $12.99 a pound, depending on where you buy it and how it is trimmed. Unless you have a brother for a butcher, look for whole tenderloin that has been vacuum sealed packaged. Many of the big box stores carry them and typically they are in the 5 - 6 pound range of weight. Most are Choice cut meats. You will need to do the final trim, which is not difficult, and takes just minutes to complete. If you don't want to fool with it, then expect to pay the butcher the upper end price and you will have the same result.

Preparing the tenderloin for the grill is key to an award winning result. Here's how:

Step 1 - Trim. - Trim the excess fat from the tenderloin. Also be sure to cut off the silver skin that is normally on the one side. Use a sharp knife to cut and peel it off and don't worry if you take a little meat in the process. Left on, this skin will cause the tenderloin to curl when cooking.

Step 2 - Tie. - You will need some butcher twine to complete this step. The tenderloin has a thick end and a narrow end, called the tail. Fold the tail toward the head and tie with the butcher twine. Before you do though, season the interior of the tenderloin, with ground pepper and organic thyme. Use about one tablespoon of thyme and be fairly liberal with the pepper. Tie the meat with twine about every two inches.

Step 3 - Herb Encrusted Seasoning. - Place the tenderloin in a shallow pan or baking dish. Pepper both sides and rub with garlic. Use crushed garlic and apply liberally to all sides of the tenderloin. Mix two TBS of organic rosemary and one TBS of thyme together and sprinkle over all sides of the meat. Finally, pour about 1/3 cup of olive oil over it and make sure all these ingredients are rubbed in well. Cover, set aside and let it marinate 2-4 hours.

Step 4 - Grilling Time. About an hour before you are ready to grill bring the meat to room temperature. If you are using a charcoal grill prepare the coals so they are red hot ready. Gas grill users will want to preheat and make sure the grate is hot. When ready place the tenderloin on the hot grill. Careful, it will flame up. Be sure to turn the tenderloin so that all sides are exposed to the hot grill and each turn results in searing the meat. That will require about 3 - 5 minutes a side.

Step 5 - Prepare to Serve. When the internal temperature of the tenderloin reads 110 degrees remove the meat and place on a platter. Cover the entire platter with aluminum foil and let it rest for 15 -20 minutes. Internal temperature should rise to about 130 degrees which will result in a perfect medium rare cut.
Doug Stranahan is the owner of http://www.organicspicesrack.com/ and knows the importance of picking the right organic spice for the right job.


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